Double Chocolate Pecan Brownies Recipes

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ULTIMATE DOUBLE CHOCOLATE BROWNIES



Ultimate Double Chocolate Brownies image

As someone who grew up in the country, I love getting out into nature whenever I can. I also love home-style recipes, including these yummy brownies. -Carol Prewett, Cheyenne, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 11

3/4 cup baking cocoa
1/2 teaspoon baking soda
2/3 cup butter, melted, divided
1/2 cup boiling water
2 cups sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup coarsely chopped pecans
2 cups (12 ounces) semisweet chocolate chunks

Steps:

  • Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.

Nutrition Facts : Calories 159 calories, Fat 8g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 73mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

DOUBLE-CHOCOLATE SKILLET BROWNIE



Double-Chocolate Skillet Brownie image

This double-chocolate brownie with crunchy pecans and ice cream is perfect for dinner parties, family gatherings, or any time a hungry crowd wants something sweet and delicious.

Provided by Dennis Prescott

Categories     HarperCollins     Dessert     Brownie     Chocolate     Quick & Easy     Dark Chocolate     Maple Syrup     Pecan     Kid-Friendly     Small Plates

Yield 6-8 servings

Number Of Ingredients 17

Brownie:
10 ounces bittersweet chocolate, chopped
3/4 cup (1 1/2 sticks) butter
1 1/2 cups sugar
4 large free-range eggs
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 cup unsweetened Dutch-process cocoa powder
3/4 cup all-purpose flour
1/2 cup pecan halves, chopped
1/2 cup milk chocolate chips
Toppings:
1 cup vanilla ice cream
2 tablespoons pecan halves, chopped
Fresh mint leaves, for garnish

Steps:

  • Preheat the oven to 350°F. Grease a 10-inch cast-iron pan or other oven-safe skillet.
  • Pour 1 inch of water into a saucepan and bring to a simmer. Set a large heatproof bowl on top to create a double boiler (do not let the bottom of the bowl touch the water). Put the bittersweet chocolate and butter in the bowl and gently melt. Stir until smooth.
  • Remove from the heat and whisk in the sugar. Whisk in the eggs, one at a time, until combined and smooth. Carry on whisking in the maple syrup, vanilla, salt, baking powder, and cocoa powder until incorporated. Fold in the flour, pecans, and chocolate chips until the batter is smooth.
  • Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the brownie cool slightly in the pan for about 10 minutes, then serve with the ice cream, crushed pecans, and fresh mint. Delicious!

DOUBLE CHOCOLATE BROWNIES



Double Chocolate Brownies image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 36 (1 1/2 inch) square brownie

Number Of Ingredients 8

6 ounces good quality bittersweet chocolate, plus 6 ounces
3 tablespoons butter
3/4 cup granulated sugar
3 1/2 tablespoons water
2 eggs
3/4 cup flour
3/4 teaspoon salt
2 cups walnuts, coarsely chopped (optional)

Steps:

  • Preheat oven to 325 degrees F.
  • In a medium saucepan, combine 6 ounces chocolate with butter, sugar, and water. Cook over low heat, stirring, until melted. Set aside to cool a bit. Break up the remaining chocolate and stir into melted chocolate mixture. Whisk in eggs, flour, and salt. Add walnuts if desired. Batter will be thick and lumpy. Spray a 9-inch square pan with non-stick spray and scrape batter into pan. Bake for 30 to 35 minutes. Set on rack to cool. Garnish with powdered sugar.

DOUBLE CHOCOLATE WALNUT PECAN BROWNIES



Double Chocolate Walnut Pecan Brownies image

From Dr. Gerard Bertolino, who was doing locum tenens back home in Louisiana. My mom didn't eat brownies, but ate his! Now in TN, my family watches the SUGAR, so I substituted Splenda for the sugar. Nothing went to (waist) LOL!, Even the crumbs were gathered and put on top of vanilla ice cream!

Provided by Justmez2

Categories     Dessert

Time 55m

Yield 15 serving(s)

Number Of Ingredients 8

4 ounces chocolate squares
1 cup butter
2 cups granulated sugar (I use Splenda and cut back to 1 1/2C)
3 eggs
1 teaspoon vanilla
1 cup flour
1 1/2 cups walnuts or 1 1/2 cups pecans, coarsely chopped, put aside 1/2 cup
1 (6 ounce) bag chocolate chips

Steps:

  • Pre-heat oven to 350 degrees.
  • Grease and flour 13" x 9" pan.
  • Melt the chocolate squares and butter in saucepan, then remove from heat.
  • Let cool so Splenda sugar won't get hard and lump and eggs won't cook when added.
  • After adding sugar, gradually add eggs one at a time, beating well after each addition.
  • Stir in the vanilla and mix.
  • Stir in the flour gradually.
  • Mix until well blended and add 1 cup of chopped nuts.
  • Mix and spread into greased pan.
  • Combine the remaining 1/2 cup nuts and the chocolate chips, spread over the top of the brownie batter.
  • Depending on the size you cut to how many or less you'll have, so I'm guessing on servings!

Nutrition Facts : Calories 483.3, Fat 29.8, SaturatedFat 14.1, Cholesterol 79.1, Sodium 120.9, Carbohydrate 52.3, Fiber 2, Sugar 42.9, Protein 6

DOUBLE CHOCOLATE-PEANUT BUTTER BROWNIES



Double Chocolate-Peanut Butter Brownies image

My daughter and I love to try different recipes. One day we decided to add two of our favorite ingredients to our already scrumptious brownies. Peanut butter and white chocolate. Tell us what you think!

Provided by wendi coler

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h15m

Yield 24

Number Of Ingredients 13

5 ounces 85% dark chocolate, chopped
¾ cup unsalted butter
1 tablespoon unsalted butter
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 pinch ground cinnamon
1 ¾ cups white sugar
3 large eggs
1 ½ tablespoons vanilla extract
2 tablespoons peanut butter
½ cup peanut butter chips
½ cup white chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
  • Combine dark chocolate and 3/4 cup plus 1 tablespoon butter in a medium, oven-safe bowl.
  • Place the bowl in the preheated oven until chocolate and butter are melted, 10 to 12 minutes. Remove from the oven and let cool for about 10 minutes.
  • Mix flour, salt, baking powder, and cinnamon together in a separate bowl.
  • Add sugar to the cooled chocolate mixture. Whisk in eggs, one at a time. Add vanilla extract and whisk until combined. Fold into the flour mixture until incorporated. Stir in peanut butter, peanut butter chips, and white chocolate chips.
  • Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs but not wet batter, 25 to 30 minutes. Let cool on a wire rack for 20 to 30 minutes before cutting into bars.

Nutrition Facts : Calories 230.8 calories, Carbohydrate 27.2 g, Cholesterol 40.9 mg, Fat 12.2 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 6.8 g, Sodium 149.9 mg, Sugar 21.9 g

DOUBLE CHOCOLATE PECAN COOKIES



Double Chocolate Pecan Cookies image

I received this recipe from my sister-in-law more than 35 years ago. Chock-full of chocolate, these crispy cookies have a tantalizing aroma while baking. -Marilyn Spangler, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 dozen.

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup semisweet chocolate chips
1 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture. Stir in chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool.

Nutrition Facts : Calories 93 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 73mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

DOUBLE CHOCOLATE PECAN BROWNIES



Double Chocolate Pecan Brownies image

I don't remember where I first clipped this recipe, but it has served me well for a long time. This was my children's favorite brownie when they were little. The recipe makes a large batch, but they'll be eaten quickly! If you do have some leftovers, they can be frozen. They also are very rich. Have a tall glass of cold milk nearby! I prefer milk chocolate chips, but semisweet work, too.

Provided by Librarybaker

Categories     Dessert

Time 40m

Yield 48 bars, 2 serving(s)

Number Of Ingredients 8

1 lb butter, melted
1 1/2 cups cocoa
4 cups sugar
6 eggs, lightly beaten
4 teaspoons vanilla
2 cups flour
3 cups pecans, chopped
2 cups chocolate chips

Steps:

  • Combine the melted butter and cocoa.
  • Add sugar and whisk to combine.
  • Add the eggs and vanilla until well combines.
  • Fold the flour into the mixture.
  • Add the chopped pecans and chocolate chips.
  • Spread into a greased and floured half-sheet or bun pan (12 1/2 inch by 17 1/2 inch by 1 inch pan).
  • Bake at 350 degrees for 15 minutes, then rotate the pan half turn.
  • Bake for another 15 to 20 minutes, or until a toothpick inserted into the center with only a little bit of melted chocolate on it.
  • Cool completely before cutting.

Nutrition Facts : Calories 6045.5, Fat 373.7, SaturatedFat 161.4, Cholesterol 1046, Sodium 1859.5, Carbohydrate 663.6, Fiber 41, Sugar 499.3, Protein 67.7

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