Delicious, soft and chewy homemade chocolate & pecan brownies are a simple bake for baking with kids, and one that will satisfy any chocolate craving. Crispy on top and molten and chewy inside with a great crunch from the pecan nuts. This is the best chocolate brownie recipe.
This easy chocolate pecan brownie recipe is quick and a regular bake in my kitchen. My kids love these homemade chocolate brownies, they are a simple bake so they are able to bake them without my help.
This chocolate brownie recipe does not take too long to prepare, doesn't have any complicated steps. This is my go to recipe for easy chocolate brownies, the one I use when I need to produce baking quickly! The also go down very well at coffee mornings and bake sales.
I've baked these homemade chocolate brownies for years, sometimes with nuts, sometimes without. So if you prefer a nut free chocolate brownie, simply leave the pecans out.
Why you'll love this recipe
- Packed full of chocolate, if you love chocolate you'll love these homemade chocolate brownies.
- These brownies are really quick and easy to prepare which makes them ideal for baking with children, who have a short attention span.
- The recipe is easily adapted to make Gluten Free Chocolate Brownies and there are instructions later in the post to help you do that (see FAQ section).
- Enjoy them hot or cold, they are lovely to eat cold with your favourite cuppa, but delicious when warmed up and served with some vanilla ice cream.
Recipe ingredients
- Milk Chocolate: I use a good quality milk chocolate to make these brownies.
- Cocoa Powder: is also added to add a real depth of chocolaty flavour.
- Butter: I use unsalted butter, but you could also use salted butter. Don't be tempted to use margarine as you won't get the same flavour or set in the brownies.
- Flour: self raising flour is used in this recipe. However, you can also use gluten free flour to bake gluten free chocolate brownies (see instructions below).
- Sugar: I recommend using light muscovado sugar as it has a great molasses flavour that really works in a chocolate brownie. A good substitution would be soft light brown sugar or a golden caster sugar.
- Eggs: use 3 large beaten eggs in this recipe. Just don't add them when the chocolate mixture it too hot or you will scramble the eggs.
- Pecan nuts: add great crunch to these chocolate and pecan brownies.
How to make Chocolate Brownies
- Preheat the oven to 150C/140CFan/300F and line a 20cmx30cm (8x12") baking tin with baking parchment.
- Break up the chocolate and place in a large bowl along with the butter. Place the bowl in the microwave for 2 minutes. Remove and stir the melted chocolate and butter together until well combined and set aside to cool slightly.
- In a separate bowl mix together the flour, cocoa powder and muscovado sugar. Stir through and break up any lumps in the sugar.
- Pour the flour and sugar mixture into the melted chocolate and stir to form a smooth brownie batter.
- Now add the beaten eggs to the brownie mixture and stir until well combined.
TOP TIP: Ensure the chocolate has cooled a little before adding the beaten eggs or you will scramble the eggs!
- Finally add the chopped pecan nuts stir through the batter.
- Pour the brownie mixture into the lined baking tin and place into the oven to cook for 1 hour.
- Once baked, remove the tin from the oven and set it onto a wire cooling rack to cool.
- Once the brownies have cooled completely, cut into slices and remove from the pan.
- Store in an air-tight container, placing a piece of baking parchment between each layer of brownie to stop them sticking together.
TOP TIP: It is very tempting when faced with a tray of brownies straight from the oven, to cut them up and enjoy them straight away. However, this does make them really tricky to cut into squares without them falling apart. Instead allow them to cool completely in the tray, this will give the brownie time to set. Once cool cut them up into squares and gently remove them from the tray.
Flavor variations
- I've used milk chocolate to make these brownies, but you can use any variety or flavour of chocolate. Try chocolate orange, mint chocolate, dark chocolate or a mixture of dark and milk chocolate if you prefer.
- You can swap the pecans for any other nut like hazelnuts, almonds, brazil nuts, peanuts, walnuts or macadamia nuts.
- If you don't like nuts, or have a nut allergy, you can leave the nuts out of this recipe.
- Add other flavours to the mix by adding a splash of vanilla extract or orange extract to the brownie batter.
- Light muscovado sugar has a great molasses flavour, but soft light brown sugar or a golden caster sugar would be good substitutes.
Useful hints and tips
- Line the baking tray with baking parchment as this makes removing the chocolate brownies from the tin a whole lot easier.
- Prepare and weigh all ingredients before you start, as this is a quick recipe to make once you get going.
- Allow the brownies to cool completely before cutting up into squares for storage.
- Use a sharp knife to cut the brownies into squares.
- When layering brownies into the storage container, I like to place a sheet of baking parchment between each layer of biscuit to stop the brownies from sticking to each other.
- Make extra to freeze, double up the recipe and enjoy some now and freeze the rest for later.
- To make gluten free brownies swap the flour for gluten free self raising flour and ensure the chocolate that you are using is gluten free, just check the labeling before you buy.
- Allergy advice: for comprehensive and detailed allergy advice go to Allergy UK.
FAQs
Yes, absolutely. The pecan nuts in these chocolate and pecan brownies add a lovely crunch element to the soft gooey brownie. However, if you have a nut allergy, or don't enjoy nuts, then leave them out of the recipe entirely.
Yes, this recipe is really easily adapted to make gluten free brownies, as brownies are one of the simplest bakes to adapt for someone who follows a gluten free diet. The small amount of flour in the recipe means that its an easy swap for a gluten free alternative. When I make gluten free chocolate and pecan brownies I substitute the self-raising flour with gluten free self raising flour and I would recommend using Doves Flour as I have had great results baking with their gluten free flours.
It's also important to ensure that the chocolate you are baking with is also gluten free. Some chocolate contains milk powder and other ingredients that don't make it suitable for a Gluten Free diet.
Once baked and cooled, place these brownies in an airtight container and they can be stored on the counter top for 5 days. I like to place a layer of baking parchment between each cake layer to stop the brownies from sticking together.
Yes, these brownies are really easy to freeze. Once baked, allow the chocolate and pecan brownies to cool completely on a wire rack. Once cool, cut and store in an airtight container in the freezer for up to 3 months. When ready to enjoy defrost at room temperature.
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Additional recipe suggestions
For another simple child friendly recipe try our:
- No-bake Chocolate Tiffin
- Dark Chocolate & Ginger Tiffin
- No-bake Mars Bar Slices
- Custard Creams
- Melting Moments
- Chocolate & Hazelnut Cookies
- Best Mincemeat Cookies
- Spiced Christmas Cookies
- Lemon Butter Biscuits
- Orange Butter Biscuits
If you enjoyed this bake have a look at my Fun Baking with Kids, or my Best Cake Recipes posts, both are full of great recipe suggestions for baking with children.
Chocolate & Pecan Brownies
Equipment
- 20cmx30cm (8x12") baking tin
- Baking paper
- large mixing bowl
- Medium mixing bowl
- Sharp knife
- Cutting board
- Measuring scales
Ingredients
- 400 g milk chocolate
- 200 g unsalted butter
- 3 large eggs (beaten)
- 225 g light muscovado sugar
- 75 g self-raising flour
- 25 g cocoa powder
- 100 g pecan nuts (chopped)
Instructions
- Preheat the oven to 150C/140CFan/300F and line a 20cmx30cm (8x12") baking tin with baking parchment.
- Break up the chocolate and place in a large bowl along with the butter. Place the bowl in the microwave for 2 minutes. Remove and stir the melted chocolate and butter together until well combined and set aside to cool slightly.
- In a separate bowl mix together the flour, cocoa powder and muscovado sugar. Stir through and break down any lumps in the sugar.
- Pour the flour and sugar mixture into the melted chocolate and stir to form a smooth brownie batter.
- Now add the beaten eggs to the brownie mixture and stir until well combined.
- Finally add the chopped pecan nuts stir through the batter.
- Pour the brownie mixture into the lined baking tin and place into the oven to cook for 1 hour.
- Once baked, remove the tin from the oven and set it onto a wire cooling rack to cool.
- Once the brownies have cooled completely, cut into slices and remove from the pan.
- Store in an air-tight container, placing a piece of baking parchment between each layer of brownie to stop them sticking together.
Notes
- Line the baking tray with baking parchment as this makes removing the chocolate brownies from the tin a whole lot easier.
- Prepare and weigh all ingredients before you start, as this is a quick recipe to make once you get going.
- Allow the brownies to cool completely before cutting up into squares for storage.
- Use a sharp knife to cut the brownies into squares.
- When layering brownies into the storage container, I like to place a sheet of baking parchment between each layer of biscuit to stop the brownies from sticking to each other.
- These brownies freeze really well.
- Pecan nuts have been used in this recipe, feel free to substitute with any other nuts: walnut, hazelnut, etc. Alternatively you can leave the nuts out entirely.
- This recipe is easily made gluten free by substituting the self-raising flour for gluten free self raising flour, I recommend Doves GF Flour. Take care to ensure the chocolate is also suitable for a gluten free diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Chloe says
I think pecans are my favourite nut so I've always got some in - pleased I tried these brownies, they were the perfect combo of flavours for me!
Lesley says
Thank you Chloe, pecans are a favourite ingredient for me, I love adding them to bakes.
sisley says
I adore this recipe. I make it so much and for all sorts of occasions.
Lesley says
Thanks Sisley, I'm glad you enjoyed the brownies.
Eb Gargano | Easy Peasy Foodie says
I LOVE brownies!! I usually make mine with walnuts, but I could definitely be persuaded to try pecan nuts instead. Love the pic of your daughter - such concentration!! Eb x
Lesley says
Thank you Eb, me too. I’m often asked to bake these funnily enough. It such an easy bake for kids. This photo of my youngest makes me laugh as the look of total concentration on her face is so like my own. Lesley x
Kat (The Baking Explorer) says
This is so sweet and the brownies looks fabulous!
Lesley says
Thank you Kat - funnily enough so far all the recipes my daughters have requested I put on our blog have been of the sweet baking variety. Lesley x
Corina Blum says
I love it that your daughter can make these! They sound absolutely delicious although I have to admit I always think brownie recipes sound amazing. I just want to eat them!
Lesley says
Thank you Corina, my girls love to cook and bake with me. They asked me to put this recipe on the blog so that they didn’t have to ask me questions all the time and could get on with the job themselves. I’m like you I love a brownie. Lesley x
Monika Dabrowski says
This is the kind of no fuss baking I really like - great results with very little effort!
Lesley says
Me too Monika, especially when I’m baking with my daughters. These are my family’s favourite recipe. Lesley x