Insanely Delicious Triple Chocolate Pecan Fudge Brownies

4.98 from 82 votes

These Triple Chocolate Pecan Fudge Brownies are without a doubt the most chocolaty brownie you’ll ever make…. yes they are truly insanely delicious!

stack of three Triple Chocolate Pecan Brownies separated with white parchment paper

When I first found this recipe, I had my doubts about a cocoa brownie being that chocolaty. Well, I’m certainly not a doubter anymore.

It was really no surprise that I turned to Alice Medrich for the recipe. After all, she is “The Queen of Chocolate” and Alice knows chocolate!

What ingredients do I need to make Triple Chocolate Pecan Fudge Brownies?

overhead view of ingredients to make brownies

Let’s start by gathering the ingredients we need to make my Triple Chocolate Pecan Fudge Brownies. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

Do I have to use Pecans in my Brownies?

No, you don’t. If you have nut allergies or just don’t like nuts, leave them out.

Can I make these brownies with only one type of chocolate chip?

Yes, you can. I love adding the different chips for flavor and fun, but your favorite chip can be substituted instead of using the different chocolate chips.

Can I make Triple Chocolate Pecan Fudge Brownies Gluten Free?

You sure can, just substitute your favorite cup-for-cup gluten-free flour brand for the all-purpose flour. You won’t notice a difference.

How do I make Triple Chocolate Pecan Fudge Brownies?

four images showing how to make brownies

Preheat your oven to 325 degrees and prepare a 9″ square baking pan by lining the baking pan with parchment or aluminum foil. Allow an overhang on opposite sides so you can lift out the brownies from the pan when they are finished baking
Combine the butter, sugar, cocoa and salt in a heatproof bowl and place it over a small sauce pot with simmering water, to create a double boiler.
Stir until the butter is melted and the mixture is smooth.
Remove the bowl from the heat and allow to cool just a little bit.
Add the vanilla and stir with a silicone spatula or wooden spoon.
Add the eggs one at a time, stirring vigorously after each egg

four images showing how to finish making brownies

When the batter looks thick, shiny and well blended add the flour and stir until you can no longer see it, and then beat it vigorously for 40 strokes with your spatula or wooden spoon.
Add the nuts and chocolate chips, mix well, then spread the batter evenly in the baking pan.

two images of baked brownies in pan and on rack

Bake the brownies for 20-25 minutes at the convection setting of your oven or until a toothpick inserted into the center of the pan comes out slightly moist with batter.
Let cool completely on a wire rack.
After they have cooled lift the brownies out of the pan and gently remove the foil or parchment from the sides of the brownies.

After the brownies have fully cooled, slice them into squares and enjoy!

stack of Triple Chocolate Pecan Brownies on parchment paper

These Brownies were so rich and delicious, I actually cut them into 4 small pieces each, although I will admit that I still ate 4 of them, but it kept me from eating two of the full-size brownies!

Recipe FAQ’s

What makes brownies fudgy?

It’s all about the fat-to-flour when it comes to fudgy brownies. More fat = a fudgy consistency. So, add more fat if you want creamy fudgy brownies, and that means butter or chocolate. With these brownies since cocoa is used instead of chocolate, the butter content is high.
*The amount of sugar and eggs does not change the consistency of the brownie.

Why are cocoa brownies better than brownies made with chocolate?

Cocoa brownies are far superior to those made with chocolate. They have a richer, more intense chocolate flavor.
-Cocoa brownies stay softer than those made with chocolate. They won’t feel dry or crumbly and refrigerate well.
-Because butter is much softer than cocoa butter(found in chocolate) cocoa brownies stay tender and velvety.
-Cocoa powder is 100% chocolate, whereas chocolate bars contain less chocolate.

Why are my brownies dry?

You left them in the oven too long. The toothpick trick doesn’t work with brownies. If you wait until nothing is on the toothpick the brownies will be seriously overbaked. Take them out of the oven when there are still some crumbs on the toothpick.

More Chocolate Recipes You’ll Love!

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4.98 from 82 votes

Triple Chocolate Pecan Fudge Brownies

These Triple Chocolate Pecan Fudge Brownies are without a doubt the most delicious brownies I’ve ever had. You’re friends and family will love them

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 365kcal

Author: Chef Dennis Littley

Ingredients

10 Tablespoons unsalted butter (1 ¼ sticks)
1 ¼ cup sugar 250 gm
¾ cup plus 2 Tablespoons unsweetened cocoa powder 105 gm
¼ teaspoon salt 1.5 gm
½ teaspoon pure vanilla extract 2.5 ml
2 cold large eggs
½ cup all purpose flour 60 gm
⅔ cup pecans 100 gm, chopped
½ cup semi-sweet chocolate chips* 75 gm
½ cup milk Chocolate Chips 75 gm
½ Cup white Chocolate Chips 75 gm

US Customary – Metric

Instructions

Preheat your oven to 325 degrees and get a 9″ square baking pan.
Line the baking pan with parchment or aluminum foil with an overhang on opposite sides so you can lift out the brownies from the pan.
Combine the butter, sugar, cocoa and salt in a heatproof bowl and place it over a small sauce pot with simmering water, to create a double boiler.
Stir until the butter is melted and the mixture is smooth.
Remove the bowl from the heat and allow to cool just a little bit.
Add the vanilla and stir with a wooden spoon.
Add the eggs one at a time, stirring vigorously after each one (I’m not too sure just how vigorously you can stir the chocolate with a wooden spoon but give it a go).
When the batter looks thick, shiny and well blended add the flour and stir until you can no longer see it, and then beat it vigorously for 40 strokes with your wooden spoon.
Add the nuts and chocolate chips and spread evenly in your baking pan.
Bake for 20-25 minutes or until a toothpick comes out slightly moist with batter.
Let cool completely on a wire rack.
After they have cooled lift the brownies out of the pan and gently remove the foil or parchment from the sides of the brownies.
Cut the brownies into squares and enjoy!!

Notes

* feel free to mix up the chips using whatever type you like, mint chocolate, peanut butter, cinnamon, or whatever flavor chips you might like.

Nutrition

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