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Ultimate Fudge Brownies with Toasted Pecans

Baker Bettie Brownies, Sweets 35 Comments

These are my definition of ultimate fudge brownies. They are packed with bittersweet chocolate, brown butter, toasted pecans, and sea salt. Intensely chocolatey, fudgy, and an incredible contrast of flavor and texture from the pecans and salt.

Ultimate Fudge Brownies with Toasted- Baker Bettie

I feel like I need to have a disclaimer on this recipe. A disclaimer saying: I understand it sounds insane to put an entire pound of butter, 2 pounds of dark chocolate, 2 1/2 cups of sugar, and a pound of pecans into one bowl and then into your oven. I know. But this makes a lot of brownies. Like, a whole lot. And if you think your head might explode by putting that much awesome into your oven, then cut the recipe back. But you just shouldn’t do that because you are going to want to eat a lot of these, and share a lot of these, and brag about these, and then freeze some so you can have more sometime later and reminisce about how awesome they were. Just trust me. These are the ultimate fudge brownies!

Ultimate Fudge Brownies with Toasted- Baker Bettie

One of the sous chef’s at work has been requesting that I make him something really chocolatey for a while now. Specifically, a Sacher Torte. I agreed to it but told him it would be a while before I could. A Sacher Torte takes some time commitment. And time is very limited for me right now. He said he was patient. But THEN I found out he really wasn’t  patient and found someone else to make it for him. I should have just let it go and bowed out of my promise right then and there, but I’m stubborn. So I decided I was going to make him the chocolatiest most over the top brownies ever.

Ultimate Fudge Brownies with Toasted- Baker Bettie

So what makes these so brownies so ultimate? Well, I’ll tell you what. They are filled with a ridiculous amount of butter that has been browned, and tons of melted dark chocolate, and a hint of coffee to intensify the chocolate flavor, and more dark chocolate and toasted pecans folded in at the end, and sea salt sprinkled over top. Does that paint an ultimate enough picture for you? If not, check your pulse.

Ultimate Fudge Brownies with Toasted- Baker Bettie

Oh, hello Monday. Hello dark chocolate brownies with sea salt and pecans! It’s going to be a good week. Make the choice that it is.

Ultimate Fudge Brownies with Toasted- Baker Bettie

Ultimate Fudge Brownies with Toasted Pecans
 
Prep time
Cook time
Total time
 
Author:
Serves: 30 Large Brownies
Ingredients
  • 1 pound (2 cups) unsalted butter
  • 22 oz dark chocolate or chips (at least 60%) plus 10 oz dark chocolate chips
  • 6 large eggs
  • ¼ cup brewed strong coffee
  • 2 TBSP pure vanilla extract
  • 2½ cups sugar
  • 1¼ cup flour
  • 1 TBSP baking powder
  • 1 tsp sea salt (or kosher salt), plus more for sprinkling
  • 1 lb chopped pecans, toasted
Instructions
  1. Preheat oven to 350ºF.
  2. Line with parchment paper or butter and flour a half sheet pan (12 x 18 x 1-inch baking sheet).
  3. Cut the butter into chunks and place in a medium saucepan. Brown the butter over medium heat and set aside.
  4. Melt the 22 oz of chocolate in a medium bowl over a double boiler. Once the chocolate it almost completely melted, stir in the brown butter. Continue to stir the chocolate butter mixture over the double boiler until completely smooth. Set aside and allow to cool slightly.
  5. In a large bowl, stir together the eggs, coffee, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
  6. In a separate bowl, sift together the flour, the baking powder, and salt. Add to the cooled chocolate mixture.
  7. Fold in the pecans and 10 ounces of chocolate chips.
  8. Pour the mixture into the baking sheet and use a rubber spatula to smooth out. Sprinkle sea salt over top.
  9. Bake for 35-40 minutes until a toothpick comes out clean.
  10. Allow to cool thoroughly and cut into 30 squares.
Notes
Recipe adapted from Ina Garten's Outrageous Brownies

 

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Comments 35

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  1. The Quixotic Table

    These sound and look great! Will definitely be making them very soon. Love the fact that its a sensible yet decadent brownie recipe that doesn't call for 3 different kinds of chocolate! All these things I have on hand pretty much at all times. May half it though, since I will end up eating most of them myself!

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      Baker Bettie

      I’m so sorry! What a tease. Sometimes it’s more fun to make it for other people and just have a taste. That is if you have that self control! That’s the hard part!

  2. BakerBettie

    Definitely feel free to half the recipe! The recipe as is is enough for an entire half sheet pan. So even half of the recipe would make a lot! You might not need to bake them as long if you do that.

  3. LD

    This is virtually the same recipe as Ina Garten’s Outrageous Brownies. The only difference seems to be that you use large eggs, 1/4 cup more sugar, and 2 oz. less chocolate. I’ll give your recipe a try and see if it’s better with the changes. Hers is tough to beat, but yours looks PDG!

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      Baker Bettie

      Exactly LD. Did you notice that I adapted this recipe from hers? The major differences being using browned butter, all dark chocolate (instead of semi-sweet), toasted pecans, and sea salt. I think it brings them up a notch!

      1. LD

        Just curious, but isn’t it customary to give credit to the “parent” recipe? That being said, I look forward to trying your adaptions, especially the browned butter.

        1. Baker Bettie

          Absolutely! That’s exactly why I asked if you saw that I adapted it from her. I assumed you didn’t see my credit to her! I almost always write my own recipes, but if I do adapt I absolutely credit the original recipe like I did in the post above.

  4. Pingback: Praline Brownies | Zlater Family CookBook

  5. Marianne

    I just did it, it’s out of the oven now.
    First, I have to say that I was a bit afraid of the quantity of butter but like you said, I trusted you. So, the harder thing now is to wait for them to cool down…
    Can’t wait to taste them!
    Thanks for the recipe !

  6. BakerBettie

    Hi Cindy. 1 TBSP of baking powder is not a typo. This makes a huge half sheet tray of brownies (30 really big brownies). It won't necessarily mess them up if you cut down the baking powder. They just won't be as tender.

  7. Cindy Vondran

    BakerBettie They were really crumbly and didn't hold together. I used 1/2 TBSP when I halved the recipe and I did not overbake them. I am going to give it another try with 1/2 tsp. Some brownie recipes do not add baking powder at all.

  8. BakerBettie

    Hmmmm, I really don't think that is a baking powder problem. I understand that many brownie recipes don't use baking powder (I have several I have created on my blog that don't) but baking powder is really only for leavening. It really has nothing to do with holding things together. Did you change anything else about the recipe? Was the batter pourable before baking? I'm wondering if it is too much flour. Make sure to lightly spoon the flour into the measuring cups and level off so it isn't packed in. Also, the chocolate not tempering correctly could cause issues. Make sure you use a double boiler so it doesn't get too hot too fast. Hope the next batch turns out better!

  9. Cindy Vondran

    BakerBettie I was extra careful because I made them for my husband to take to work for his office crew. I will let you know how the next batch turns out.

  10. BakerBettie

    Cindy Vondran Please do! I have made these dozens of times and everyone is always so crazy about them. I don't know if you noticed that I actually adapted this from Ina Garten. The only thing I really changed was browning the butter, the level of sweetness of the chocolate used and sprinkling sea salt on top. All of the other ratios are the same. It is one of her recipes that has like thousands of positive reviews on Foodnetwork. One of the reasons I adapted it instead of creating my own on this one. Now I want some! Haha. Happy holidays!

  11. BakerBettie

    Cindy Vondran Please do! I have made these dozens of times and everyone is always so crazy about them. I don't know if you noticed that I actually adapted this from Ina Garten. The only thing I really changed was browning the butter, the level of sweetness of the chocolate used and sprinkling sea salt on top. All of the other ratios are the same. It is one of her recipes that has like thousands of positive reviews on Foodnetwork. Which is the reasons I adapted it instead of creating my own on this one. Now I want some! Haha. Happy holidays!

  12. Cindy Vondran

    BakerBettie Batch#2, well they were better, but not quite the texture I would like. I may try Ina's recipe exactly as it is written with the instant coffee granules and no additional liquid, but I don't like the taste of coffee and I hope it isn't too overpowering. I will get this right eventually. I did it with chocolate chip cookies. After a lot of experimentation, now mine are better than any other recipe that is out there, anywhere!

  13. BakerBettie

    Cindy Vondran If you do use the coffee granules and don't like the taste of coffee, I would cut back on it a little bit. That is the only negative thing some of the reviewers say about her recipe is that if they don't like coffee there is too much in the recipe. A lot of them cut it back to 2 TBSP instead of 3.

  14. Jen

    I made these yesterday and after reading all of the comments I was careful to follow the recipe exactly as written. I browned the butter, toasted pecans and melted good quality dark chocolte (a lot of it) over a double boiler. I set my timer for 30 minutes as I always like to check before the suggested time. What I got after 30 minutes of baking was a dry and crumbly expensive mess. These brownies were not fudgy, they were really dry, seemed over cooked and just fell apart. I had super high hopes for this recipe after having this square at a local bakery, which I’m now addicted to. I will be searching out other recipes, I suggest others should try a different recipe as well. Sorry, but these were expensive to make and now there is little that’s edible.

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      Author
      Baker Bettie

      Hi Jen,

      Thank you for your honest feedback. I am very sorry that these didn’t work out for you. I am sort of baffled by it and will make this recipe again (though I have made it several times) to test it. I actually adapted this recipe from Ina Garten and there are hundreds of successful reviews from hers so I just wish I could figure out what went wrong for you. My adaptations shouldn’t have made the brownies crumbly so I wish I could figure it out especially since you say you made them exactly as directed. Again, thank you for letting me know.

  15. Odelle Smith

    I’m going to try these brownies also your later addition, ‘The Fudgiest Brownies-Ever’…
    I shall be in brownie heaven tomorrow, if my oven doesn’t play-up as it’s either too hot or not hot enough!
    Oven thermometer at the ready…
    Many thanks for brill posts & instructions, shall let you know how they both compare…
    I eagerly await in anticipation to feast on these goodies…
    Odelle Smith ( U. K )

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