Pecan Fudge Brownies Recipes

Steps:

• In a saucepan over low heat, melt butter and chocolate. Stir in sugar; cool slightly. Add eggs and vanilla; mix well. Stir in flour and pecans. , Spread into a greased 8-in. square baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides. Butter paper; set pan aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• Place butter and chocolates in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat until smooth, 2 to 3 minutes, stirring occasionally. Remove from heat, and stir in sugars, eggs, vanilla, flour mixture, and half of pecans. Transfer batter to prepared pan; smooth top. Sprinkle with remaining pecans.
• Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Set pan on a wire rack; let cool completely. Using paper overhang, lift brownie onto a cutting board; cut into 16 squares.

Steps:

• Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Whisk together cornstarch, cocoa, cinnamon, and salt. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes.
• Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans.
• Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray, or line pan with nonstick foil overhanging at opposite ends of pan.
• In medium bowl, stir brownie mix, oil, water and 2 of the eggs with spoon until well blended. Spread batter in pan. Bake about 24 minutes or until toothpick inserted 2 inches from side of pan comes out clean.
• In large bowl, stir brown sugar, corn syrup, melted butter and remaining 2 eggs with whisk. Stir in pecans. Pour over partially baked brownie base.
• Bake 22 to 26 minutes or until topping is set. Cool completely, about 1 hour.
• In small microwavable bowl, place chocolate chips. Microwave uncovered on High 45 to 60 seconds or until chocolate can be stirred smooth. Place chocolate in small resealable food-storage plastic bag; cut off small corner of bag. Squeeze to drizzle diagonally over brownies. Refrigerate 10 to 15 minutes or until chocolate is set. To make 24 triangles, cut into 4 rows by 3 rows, then cut each in half diagonally.

Steps:

• Heat oven to 350°F. Line 9-inch square pan with foil, leaving 2 inches of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In medium bowl, stir brownie mix, oil, water and 2 of the eggs with spoon until well blended. Spread batter in pan. Bake 25 minutes.
• In large bowl, stir brown sugar, corn syrup, vanilla, melted butter and remaining 2 eggs with whisk. Stir in pecans. Pour over partially baked brownie base.
• Bake 25 to 30 minutes or until topping is set. Cool completely in pan on cooling rack. Refrigerate 2 hours. Use foil to lift from pan. Cut into 4 rows by 4 rows.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a deep 9-inch springform pan with aluminum foil and coat generously with cooking spray.
• Whisk brownie mix, oil, 2 eggs, and water together in a bowl until well combined. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from oven and leave oven on.
• Whisk brown sugar, corn syrup, 2 eggs, bourbon, vanilla extract, and salt together in a bowl. Add melted butter slowly, whisking until well combined. Add pecans and stir to coat in the filling. Pour gently over the brownie layer; spread evenly using a spatula.
• Bake in the hot oven until center is set, 30 to 35 minutes. Let cool to room temperature, at least 2 hours.

Steps:

• Combine flour, brown sugar and nuts in a large bowl; cut in butter until mixture resembles coarse meal. Mix in milk and vanilla with a fork just until blended. Pat onto bottom and up the sides of an 11-in. tart pan; set aside. , For filling, melt chocolate and chips in the top of a double boiler over hot water. Remove from heat and stir in butter. Place in a large bowl and combine with sugar. Add eggs and vanilla; blend well. Gradually add flour, blending well after each addition. Add nuts. Pour over crust. , Bake at 350° for 30-35 minutes, or until center is just set and toothpick comes out clean. Cool on wire rack. , Meanwhile, for frosting, melt chocolate in a small saucepan over low heat. Add milk, butter, yolk and vanilla. Heat, stirring vigorously, until smooth and thick, about 5 minutes. Spread over tart. Garnish with whipped cream and pecans if desired.