Double Chocolate Pecan Brownies (9×13 Pan)
This large 9×13 pan of double chocolate pecan brownies are the perfect combination of rich, creamy chocolate and crunchy pecans. If you want a decadent dessert for a special occasion, or just a treat for your family, this is sure to hit the spot!
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Cute little 8×8 pans of brownies are adorable. But if you need more, this 9×13 recipe will give you 20 generous brownies.
Large 9×13 Pan Recipe for Double Chocolate Pecan Brownies
If you like rich and chocolatey, fudgy, crunchy brownies, you’re sure to love this recipe. The large pan will give you 20 generously sized brownies. You can always cut them smaller for more brownies, though.
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Ingredients
Flour – I’m using all-purpose flour in this recipe, but freshly milled flour also works. You’ll need 1 and 1/2 cups.
Cocoa powder – You’ll need 1 and 1/4 cups of unsweetened cocoa powder.
Baking powder – Use 3/4 teaspoons of baking powder.
Sea salt – You will need 1/2 teaspoon of good sea salt. Fine grain Redmond real salt is my favorite and I use it for all my salt needs.
Sugar – Use 2 cups of granulated sugar.
Butter – Stay away from the imitation stuff and use the real thing. You’ll need 1 and 1/2 sticks of unsalted butter, softened.
Eggs – Using 3 eggs in this recipe makes the brownies slightly fudgy.
Vanilla extract – Use a good vanilla extract. You’ll need 1 and 1/2 teaspoons.
Chopped pecans – For the crunchy topping, you will need 1 cup of chopped pecans.
Chocolate chips – Sprinkle 1 cup of semisweet chocolate chips on top for the “double chocolate” factor.
Tools You May Need
Electric mixer with paddle attachment – You can also use a large bowl and spoon.
9×13 pan – This recipe is for a 9×13 pan, which will give you 20 generous brownie slices.
Mixing bowl – You’ll need a separate mixing bowl for dry ingredients.
Measuring cups and spoons – To measure your ingredients.
Spatula – You’ll need to scrape your bowl to get all the delicious, thick brownie batter out.
Wire cooling rack – To cool your brownies after they have baked.
Parchment paper – This is optional, but I highly recommend unbleached parchment paper to keep your brownies from sticking in your pan. However, if you don’t have parchment paper, don’t worry about it. Grease your pan with butter or cooking spray and cook your brownies straight in your pan.
Airtight container – You can leave your brownies out the day that you bake them. But for best results, store uneaten brownies in an airtight container once they have cooled completely.
How to Make a 9×13 Pan of Double Chocolate Pecan Brownies
First, preheat your oven to 350°F (175°C).
Next, line a 9×13 pan with parchment paper. Make it extra long so that the ends have parchment paper draped over the sides. The extra length will come in handy after baking so that you can pick up your brownies and put them on a wire rack to cool.
If you don’t have parchment paper, don’t worry. Simply grease the sides and bottom of the pan with plenty of butter.
Make the Brownie Batter
In a separate mixing bowl, combine 1 and 1/2 cups of all purpose flour (or freshly milled flour) with 1 and 1/4 cups of cocoa powder, 3/4 teaspoon of baking powder, and 1/2 teaspoon of sea salt.
Use your spatula or a wire whisk to mix the dry ingredients together. In my opinion, sifting the ingredients together doesn’t change the outcome of the brownies. A simple, quick mix works great.
Next, use an electric mixture to combine 1 and 1/2 sticks of softened, unsalted butter with 2 cups of granulated sugar. Beat on medium speed for 3 minutes or until creamed together.
Then, add 3 eggs one at a time and beat well between each addition.
Once the mixture is creamed together, add 1 and 1/2 teaspoons of good vanilla extract.
Try making a delicious vanilla extract at home! Once you do, you’ll NEVER have to buy vanilla extract from the store again. You’ll also save a lot of money in the process.
Next, slowly add the dry ingredients to the wet mixture. Beat just until the mixture is combined…it will be VERY thick.
Spread the Batter in Your Pan
Use your spatula to scrape out the brownie mixture into the parchment-lined 9×13 pan. You’ll need to hold the parchment while you spread this very thick batter across the bottom.
Just do the best you can. It’ll be fine when it’s cooked even if you don’t get all the way to the edges or corners.
Next, sprinkle the top of the brownie batter with 1 cup of semisweet chocolate chips and 1 cup of chopped pecans.
Bake for 30 Minutes, Then Cool
Then stick it in the oven and bake at 350°F (175°C) for 30 minutes.
The brownies will be cooked after 30 minutes or when a toothpick inserted in the center comes out almost clean.
This is crucial. You don’t want to overcook your brownies! The center should still be moist so that you get a fudgy brownie.
Let it cool for 5 minutes in the pan. Then grab the extra parchment paper on the ends, pick the whole thing up, and set the brownies on a nearby wire rack to cool.
And that’s it!
You can cut the brownies into 20 generous portions after they have cooled.
Different Ways to Serve These Brownies
You can eat your brownies as-is, with your favorite ice cream, or topped with a dollop of good whipped cream. I added some homemade vanilla maple whipped cream to a brownie and it was D-E-licious!
I highly recommend these scrumptious brownies.
Recipe Card
Double Chocolate Pecan Brownies
Equipment
- electric mixer
- 9×13 pan
- parchment paper
- mixing bowl
- whisk
- measuring cups
- measuring spoons
- spatula
- wire cooling rack
Ingredients
- 1½ cups all purpose flour (freshly milled flour also works)
- 1¼ cups unsweetened cocoa powder
- ¾ tsp baking powder
- ½ tsp sea salt
- 2 cups sugar
- 1½ sticks unsalted butter, softened
- 3 eggs
- 1½ tsp vanilla extract
- 1 cup chopped pecans
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350℉. Line a 9×13 pan with enough parchment paper so that two ends drape over the side.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- Using an electric mixer and separate mixing bowl, beat together the softened butter and sugar at medium speed for 3 minutes or until creamed together. Add eggs one at a time beating well between each egg. Then add the vanilla extract.
- Gradually add in the flour mixture at a low speed, beating just until blended.
- Spread the very thick batter in the prepared 9×13 pan. Do the best you can to spread it to the sides of the pan. You may need to hold onto the parchment paper while you spread.
- Sprinkle the top with chocolate chips and chopped pecans.
- Bake for 30 minutes or until a toothpick inserted in the center comes out almost clean. Cool in the pan for 5 minutes. Then, using the sides of the parchment paper, lift the brownies out of the pan and let it cool on a wire cooling rack.
- Once the brownies are cooled completely, cut into generous brownies. These are great by themselves, or with ice cream, or topped with whipped cream.
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Unsweetened cocoa powder, organic
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