Deep Dish Pecan Cocoa Brownies

These gooey, fudgy brownies come out extra thick when baked in an 8 inch square pan. See how easy this recipe is. Bake a batch soon, they are sure to be a huge hit. When I make these my whole family is so happy. They adore them. Great for bringing along to potluck dinners, picnics, barbecues, and any gathering. Simple enough for any weeknight dessert too.    Switch around the nuts for a nice variety. 

Deep Dish Pecan Cocoa Brownies

Yields: 9 – 12 brownies

Ingredients: 

• 1/2 cup coconut oil, melted and cooled – I used refined for a less coconut taste
• 2 large room temperature eggs, lightly beaten
• 1/2 cup pure cane sugar or granulated sugar
• 1/2 cup coconut or light brown sugar
• 1 1/2 tsp vanilla extract
• 1/3 cup natural unsweetened cocoa powder, not Dutch cocoa powder for this recipe
• 1/4 tsp baking powder
• 1/4 tsp sea salt or kosher salt
• 1/2 cup all purpose or spelt flour works well too
• 1/2 – 3/4 cup chopped pecans
• 1/2 – 3/4 cup mini chocolate chips

Directions:

1. Preheat oven to 350 degrees, spray an 8 X 8 inch pan with cooking spray and set aside.
2. In a large mixing bowl, using a whisk, mix oil, eggs and sugar until well blended. Add in vanilla extract.
3. In another medium mixing bowl, using a clean whisk, mix dry ingredients until well combined.
4. Add dry ingredients into wet ingredients. With a rubber spatula, mix well until all is combines. Dip down to make sure all dry is incorporated into wet. Toss in chocolate chips. Gently mix. Add some of the pecans and mix again.
5. Pour batter into prepared pan, top remaining pecans.
6. Bake for about 20 – 25 minutes or until a toothpick comes out with dry or a little moist crumbs. The top should spring back slightly when touched. Try not to over bake. Check after 15 minutes.
7. Cool on wire rack at least 1 hour. Cut with a plastic knife for best results. Store in sealed container up to 2 days on counter or 4 days in fridge. 

Enjoy the fudgy deliciousness! 

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Deep Dish Pecan Cocoa Brownies

These are super fudgy and really easy to make. Anyone who loves nuts in their brownies will go "nuts" for these brownies!

Course Dessert, Snack

Cuisine American

Keyword brownie, brownies, pecan brownies, pecans

Servings 12

Author Pam

Ingredients

• 1/2 cup coconut oil, melted and cooled – I used refined for a less coconut taste
• 2 large room temperature eggs, lightly beaten
• 1/2 cup cane or granulated sugar
• 1/2 cup coconut, light brown, or maple sugar
• 1 1/2 tsp vanilla extract
• 1/3 cup natural unsweetened cocoa powder, not Dutch cocoa powder for this recipe
• 1/4 tsp baking powder
• 1/4 tsp fine sea or kosher salt
• 1/2 cup all purpose or spelt flour works well too
• 1/2-3/4 cup chopped pecans
• 1/2-3/4 cup mini chocolate chips

Instructions

1. 1.Preheat oven to 350 degrees, spray an 8 X 8 inch pan with cooking spray and set aside.

   2.In a large mixing bowl, using a whisk, mix oil, eggs and sugar until well blended. Add in vanilla extract.

   3.In another medium mixing bowl, using a clean whisk, mix dry ingredients until well combined.

   4.Add dry ingredients into wet ingredients. With a rubber spatula, mix well until all is combines. Dip down to make sure all dry is incorporated into wet. Toss in chocolate chips. Gently mix. Add some of the pecans and mix again.

   5.Pour batter into prepared pan, top remaining pecans.

   6.Bake for about 20 – 25 minutes or until a toothpick comes out with dry or a little moist crumbs. The top should spring back slightly when touched. Try not to over bake. Check after 15 minutes.

   7.Cool on wire rack at least 1 hour. Cut with a plastic knife for best results. Store in sealed container up to 2 days on counter or 4 days in fridge. Enjoy! 

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