Description
Decadent Butter Pecan Frosted Fudge Brownies featuring a rich chocolate base topped with a creamy butter pecan frosting. These brownies combine intense cocoa flavor with luscious frosting studded with toasted bourbon-spiked pecans, perfect for any special occasion or indulgent treat.
Ingredients
Scale
Brownies
- 2 sticks (1 cup) unsalted butter
- 4 ounces milk or dark chocolate, chopped
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup chopped milk or dark chocolate
Butter Pecan Frosting
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 2/3 cup heavy cream
- 1 cup plus 2 tablespoons packed brown sugar
- 1 1/2 cups raw pecans
- 2 tablespoons bourbon (optional)
- 3 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- 3 cups powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper to ensure easy removal and clean up.
- Melt Butter and Chocolate: In a medium microwave-safe bowl, combine the butter and chopped chocolate. Microwave in 30-second intervals, stirring between each, until the mixture is fully melted and smooth.
- Mix Brownie Batter: To the melted chocolate mixture, whisk in the granulated sugar, vanilla extract, and eggs until smooth and well combined. Gently fold in the cocoa powder, flour, and kosher salt until just incorporated to avoid overmixing. The batter will be thick. Finally, stir in the chopped chocolate pieces for extra texture.
- Bake Brownies: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 25-30 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and let cool completely.
- Prepare Frosting Base: While brownies bake, preheat oven to 350°F again for toasting pecans later. In a medium saucepan, melt 4 tablespoons of butter with the heavy cream and brown sugar. Bring the mixture to a boil and cook for one minute, ensuring the sugar dissolves completely. Remove from heat and transfer the mixture to a stand mixer bowl. Chill in the freezer or fridge for 15-20 minutes, until cool to the touch.
- Toast Pecans: On a parchment-lined baking sheet, combine the raw pecans, bourbon (if using), 1 teaspoon vanilla extract, remaining 2 tablespoons brown sugar, and cinnamon. Toss to coat evenly. Toast in the oven for 10-15 minutes, stirring occasionally, until fragrant and golden. Let cool for 10 minutes, then roughly chop.
- Make Butter Pecan Frosting: Remove the cooled butter-cream mixture from the chill. Add the remaining 8 tablespoons butter, remaining 2 teaspoons vanilla extract, and powdered sugar to the mixing bowl. Beat until smooth and fluffy. Fold in half of the chopped toasted pecans.
- Assemble and Serve: Spread the frosting evenly over the cooled brownies. Sprinkle the remaining toasted pecans on top, using as many as desired. Slice into squares and serve immediately or store in an airtight container.
Notes
- Brownies can be baked and frosted up to one day in advance; store in an airtight container to maintain freshness.
- For a nut-free version, omit pecans and substitute with toasted seeds or leave frosting plain.
- Bourbon in the frosting is optional but adds a subtle depth of flavor.
- Use high-quality chocolate for best results and intense flavor.
- Cooling brownies fully before frosting ensures the frosting sets correctly and doesn’t melt.
Nutrition
- Serving Size: 1 piece (approx. 1/20th of recipe)
- Calories: 320
- Sugar: 28g
- Sodium: 105mg
- Fat: 20g
- Saturated Fat: 8.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
