This is a simple ‘cooking from scratch’ brownie recipe that can be baking during dinner and ready for your dessert! It is my father-in-law’s favorite brownie.
Easy Fudge Pecan Brownies (recipe adapted from a Better Homes & Garden 1981 cookbook)
- 1 cup butter or margarine (softer brownie with margarine)
- 4 squares unsweetened chocolate (or 12 Tbsp. cocoa powder)
- 2 cups sugar
- 4 eggs
- 2 teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup flour
- 1 cup pecans (or nut you like)
Preheat oven to 375 degrees F. Grease an 9 x 13 inch baking pan with non-stick spray.
Melt butter and chocolate squares in microwave, using 50% power for 60 seconds. Stir, and then if needed, microwave again in 30 second increments with 50% power, until chocolate is melted, stirring between heatings.
Meanwhile, lay out pecans in a single layer on a cookie sheet lined with foil. Bake in the oven at 375 degrees F for about 10 minutes. You will know they are done toasting when you begin to smell them. Take them out and let them cool. Chop the pecans into desired size pieces. Set aside. Lower the oven temperature to 350 degrees F.
Once your chocolate and sugar mixture is cooled, add eggs and vanilla. Beat lightly, just until combined. (If overbeaten brownies will rise too high and fall.)
If your family loves pecans, then stir them into the brownie batter. If some do and some don’t, like mine, then pour the batter into the 9″ x 13″ baking pan and top only one side with the toasted pecans.
What is your favorite easy dessert?
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