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    Pecan Brownies with Chocolate Butter Fudge Frosting

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    Pecan Brownies with Chocolate Butter Fudge Frosting

    Makes: 18 - 24


    • Chocolate butter fudge frosting
    • 1 tbsp coffee (to melt with the chocolate)
    • 100g unsalted butter, softened
    • 100g icing sugar, sifted
    • 100g plain chocolate, melted with a tablespoon of coffee
    • 24 pecan halves, or the nut of your choice
    • 3 medium-sized eggs
    • 250g soft brown sugar
    • 50g plain flour
    • 1 level teaspoon baking powder
    • 175g pecan pieces (these can be replaced with walnuts, hazelnuts, or pistachios, if you prefer)
    • 250g unsalted butter
    • 350g plain chocolate


    1. Preheat the oven to 170°C/gas 3. You will need to have ready a baking tin that measures approximately 18 x 28cm (a small roasting tin is perfect), which has been buttered and lined with baking parchment.
    2. Melt the chocolate and butter together in a bowl set over simmering water (a bain-marie). Once melted, stir briefly and set aside to cool slightly. Meanwhile, whisk the eggs until frothy, before whisking in the sugar, a spoonful at a time, until the mixture is fluffy and light - be patient, this takes twice as long as you think. Gently fold in the melted chocolate mixture, alternating with the flour sieved with the baking powder. Fold in the nuts, spread the mixture evenly in the tin and bake for 40-45 minutes (covered loosely with foil for the final 20 minutes), until the top is cracked and the centre only just firm to the touch. It is better if they are underdone and gooey, rather than overcooked and crumbly. Allow to cool in the tin - it will firm up as it cools.
    3. As the tin cools, prepare the frosting by creaming the butter along with the sugar, then beating in the melted coffee-flavoured chocolate. Spread the warm frosting over the top of the cooled cake, and cut into 24 regular squares. Add the pecan halves as a finishing touch.

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