Dark Chocolate Pecan Espresso Brownies are not your average brownie. They’re just a bit more… of everything.
A bit more decadent, a bit more refined.
A brownie that brings everything to the table. Intense chocolaty flavor, soft yet slightly chewy texture, and generous amounts of pecans.
They’re special… and oh-so-good.
But, it all comes down to the chocolate. Doesn’t it always?
To make these brownies extra special, it requires a great quality chocolate. You can use the average chocolate chip, but it won’t quite be the same. I love to use Scharffen Berger Dark Chocolate Baking bars, although they also come in chocolate chunks, which would be quicker to melt. But use your favorite chocolate. Just make sure it’s good!
I make brownies of all different shapes and sizes. For kids and crowds and volume and ease.
But these are a bit different. A bit more… dear.
Perhaps because they are, indeed, my husband’s favorite. To him… these brownies are the perfect balance of sweet, espresso, chocolate… and pecans.
Try them and see if you agree!
Dark Chocolate Pecan Espresso Brownies
Dark Chocolate Pecan Espresso Brownies are not your average brownie. They’re just a bit more… of everything. A bit more decadent, a bit more refined. A brownie that brings everything to the table. Intensely chocolaty, soft yet slightly chewy, with generous amounts of pecans.
- 3/4 cup (1–1/2 sticks) butter
- 6 ounces great quality dark chocolate (or your preference)
- 1/2 teaspoon instant espresso
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1–1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1–1/2 teaspoon kosher salt
- 1–1/2 cups roughly chopped pecans
Preheat the oven to 350°F. Prepare an 8 x 8 square pan by buttering the bottom and sides, lining with a 9-inch wide strip of parchment paper that fits the bottom of the pan and overhangs on 2 sides.
Melt the butter and chocolate in a medium size microwavable bowl. I begin at 1 minute, remove from the microwave and stir. Continue microwaving in 30-second increments, stirring after each, until the chocolate and butter are thoroughly melted and shiny smooth.
In a separate bowl, whisk together the flour, baking powder, and salt.
To the chocolate-butter mixture, add the espresso powder and whisk until combined. Then add the sugar, eggs, and vanilla. Whisk until the mixture of smooth.
With a rubber spatula, fold the dry ingredients into the chocolate-egg mixture until well combined. Then fold in 1 cup of the pecans.
Scrape the batter into the prepared pan and smooth the top. Sprinkling the remaining 1/2 cup of pecans evenly over the top.
Bake until a skewer inserted into the brownies comes out mostly clean with a few crumbs clinging to the skewer, about 35-40 minutes.
Allow the brownies to cool completely before unmolding the brownies. Using a sharp knife, release the brownies from the two sides of the pan not lined with parchment paper. Cut into 12 bars using a serrated knife.
The recipe calls for kosher salt, which is coarser than table salt. If substituting for table salt, be sure to reduce the quantity by 1/2.