Pecan Brownies

Hello, sweet friends! These Pecan Brownies are a decadent treat, featuring creamy white chocolate and crunchy pecans in every bite. Picture the rich, fudgy texture of a perfectly baked brownie infused with the smooth sweetness of white chocolate, paired with the irresistible nutty crunch of pecans. They’re like a pecan pie and a brownie had a delicious love affair, with a hint of cardamom adding cozy warmth and depth to each bite.

Whether you’re serving them at a holiday gathering, sharing with friends, or indulging in a well-deserved treat, these brownies are a show-stopping dessert that’s as elegant as it is comforting. Get ready to fall in love with your new favorite twist on a classic!

Best Pecan Brownies

In this post, I’ll take you through each step of making these irresistible Pecan White Chocolate Brownies. This recipe is a delightful twist on traditional brownies, combining the creamy sweetness of white chocolate with the nutty crunch of pecans for a treat that’s anything but ordinary. These dessert bars are sure to impress with their rich, fudgy texture and unique flavor profile.

Best of all, this recipe is incredibly simple—no light corn syrup or complicated techniques required! Whether you’re a seasoned baker or just starting out, you’ll find these brownies easy and fun to make.

For your convenience, you’ll find the full list of ingredients, detailed instructions, and time estimates at the bottom of this post. Let’s dive in and create something delicious!

Brownie Batter

When making pecan pie brownies, heat oven to 350°F (or 325°F if you’re using a convection or gas oven). Grease and line an 8×8” metal square baking dish with parchment paper to ensure easy removal. Avoid using a glass pan, as it can result in uneven baking.

Begin by preparing the batter. Combine the white chocolate and unsalted butter in a heat-proof bowl and melt them together using either a microwave in 15–30 second intervals or a double boiler over simmering water. Stir after each interval until the mixture is fully melted and smooth.

Next, add the granulated sugar and whisk.

Add the eggs, one at a time to the bowl, whisking until combined before adding the next egg. Then add the egg yolk along with the vanilla extract and whisk to combine.

Add in the dry ingredients: flour, cardamom (if using), and quarter teaspoon salt, and mix gently on low speed or fold in with a spatula until just combined.

Add the chopped pecans, folding them evenly through the batter with a rubber spatula.

Baking

Pour the batter into your prepared pan, using a spatula to smooth the surface. Bake in the preheated oven for about 35 minutes, or until the edges are set and a toothpick inserted into the center comes out with only a few moist crumbs.

If the top begins to brown too quickly before the center is set, cover the pan loosely with foil to prevent over-browning. Once baked, remove the brownies from the oven and allow them to cool completely in the pan on a wire rack.

Storage

Store these crunchy pecan brownies in an airtight container at room temperature for up to 2 days or in the fridge for up to 6 days. For the best texture, bring them to room temperature by letting them sit on the counter for 20 minutes before serving. You can also freeze the brownies for up to 2 months; simply thaw them in the refrigerator overnight.

Tips & Tricks

• Properly Melt White Chocolate: When melting the white chocolate and butter, go slowly. White chocolate is sensitive to heat and can seize if overheated, so use short intervals in the microwave or a gentle double boiler method to keep it smooth.
• White Chocolate: Opt for high-quality white chocolate with at least 20% cocoa butter content, such as Callebaut or Lindt white chocolate bars, for a smooth, creamy texture.
• Avoid Over mixing: Once you add the flour, cardamom, and salt, mix just until combined. Over mixing can make the brownies dense and tough.
• Parchment Paper Lining: Make sure to line the pan with parchment paper and leave some overhang on the sides. This makes it easier to lift the brownies out of the pan once they’ve cooled.
• Choosing the Right Baking Pan: Metal pans are ideal for this recipe, as they conduct heat more evenly. Avoid glass pans, which can lead to underbaked centers and overcooked edges.
• Cover with Foil If Needed: If you notice the top is browning too quickly, cover the brownies loosely with foil for the final 10 minutes of baking to protect them from over-browning.

Variations on Pecan Brownies

• Orange Pecan Brownies: Add 1 tablespoon of orange zest to the batter for a fresh, citrusy twist that complements the white chocolate and pecans beautifully.
• Brown Butter Pecan Brownies: Take the pecans to the next level by browning the butter before mixing it with the white chocolate. This adds a rich, nutty flavor to the brownies. Also try swapping brown sugar instead of granulated sugar. When browning the butter remember to add 2 extra tablespoons of butter prior to browning, because some will inevitably evaporate.
• Chocolate Drizzle: Once the brownies are cooled, drizzle melted milk or dark chocolate over the top for a decorative and flavorful touch.
• Add a Dash of Cocoa Powder: If you want these to more closely resemble chocolate brownies, add a few tablespoons of cocoa powder into the batter.
• Spiced Maple Pecan: Replace the cardamom with 1/2 teaspoon of cinnamon and add a splash (1–2 teaspoons) of maple syrup to the batter. This creates a warm, spiced flavor that’s perfect for fall.
• Nut Mix-In: Swap out half of the pecans with other nuts like walnuts or hazelnuts for added texture and flavor variety.
• Sprinkle Sea Salt: As soon as the brownies come out of the oven, sprinkle some flaky sea salt over the brownies. The salt really complements the sweetness!
• Try Baking into a Pie: Grab your favorite pie crust and try making this a pie!

Why these are brownies not blondies

These are brownies, not blondies, despite the use of white chocolate instead of dark or milk chocolate, due to their method of preparation and texture. Here’s why:

1. Fat Content from Butter and Chocolate:
   The recipe combines white chocolate and butter, melted together, creating a rich, fudgy base. Traditional brownies rely on the combination of fat from chocolate and butter to achieve their dense, moist texture, which this recipe replicates using white chocolate.
2. High Sugar Content:
   The sugar-to-flour ratio in this recipe aligns with classic brownie recipes, contributing to a slightly crackly top and chewy texture, hallmarks of brownies rather than the lighter, cake-like crumb of blondies.
3. Minimal Leavening:
   Unlike blondies, which often include baking powder or baking soda for a lighter rise, this recipe has no chemical leaveners, keeping the texture dense and fudgy—definitively brownie-like.
4. Distinct Flavor Profile:
   The use of white chocolate and cardamom adds a unique twist but doesn’t shift the identity of the dessert. The structure and process of creating these treats remain closer to brownies than blondies.
5. Egg Yolk for Extra Richness:
   The addition of an extra egg yolk emphasizes the richness and dense texture more typical of brownies, while blondies tend to rely on whole eggs for structure and a lighter crumb.

While the flavors might remind some of blondies due to the absence of cocoa, the texture and preparation method firmly place these in the brownie category. They’re a white chocolate lover’s version of a classic brownie!

Try these other brownie/blondie recipes:

• Strawberry Brownies
• Oreo Brownies
• Lemon Brownies
• Pumpkin Blondies
• Apple Blondies

I love seeing you make my recipes! If you do, make sure to snag a pic and tag me on Instagram!

Pecan Brownies

Camila Hurst

These pecan-studded white chocolate brownies are rich, chewy, and perfectly balanced with a hint of cardamom warmth.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Cool Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 16 servings

Calories 375 kcal

Ingredients

  

1x2x3x

• 1¼ cup chopped white chocolate 212 grams (read notes)
• ¾ cup unsalted butter 170 grams
• 1 cup white granulated sugar 200 grams
• 2 large eggs
• 1 large yolk
• 2 tsp vanilla extract
• 2 cups all-purpose flour 255 grams
• ½ tsp cardamom powder optional
• ¼ tsp salt
• 1¾ cup chopped pecans 224 grams

Instructions

 

• Pre-heat the oven to 350ºF. If your oven runs hot, or if it's convection or gas, set to 325ºF instead. Grease and line a 8×8” square pan with parchment paper. Don’t use a glass pan because it can cook unevenly.

Pecan Brownie Batter

• Mix the unsalted butter and white chocolate in a large bowl. Place the bowl in the microwave or over a double boiler to melt them together. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.
• Add the granulated sugar and whisk to combine.
• Add the eggs, one at a time to the bowl, whisking until combined before adding the next egg.
• Then add the egg yolk along with the vanilla and whisk to combine.
• Add the flour, cardamom, and salt to the bowl, mix on low to combine, or fold with a spatula.
• Add the chopped pecans and stir to combine.
• Pour the batter in the prepared pan. Use a spatula to smooth it out.
• Bake the brownies in the oven for 35 minutes, until the brownies look set around the edges and on top. And a toothpick inserted in the brownies doesn’t come out with gooey batter stuck on it.
• If the brownies are browning too much on top, but the middle isn’t cooked yet, cover with aluminum foil to finish baking.
• Remove the brownies from the oven and let cool for at least 20 minutes before diving in.

Storage

• Store the brownies in an air-tight container, at room temperature for up to 2 days. Or in the fridge, for up to 6 days. Let them come to room temperature by letting them sit on the counter for 20 minutes before serving. You can also freeze the baked brownies for up to 2 months. Thaw in the fridge overnight.

Notes

Baking Pan: Don’t use a glass pan to make the recipe. It’s better to use a steel or metal pan. Glass pans heat up slowly, which can results in brownies with an underdone center, and over cooked edges.

White Chocolate: Don’t use candy melts. Use white chocolate, preferably good quality white chocolate with over 20% of cocoa butter in it. If you can’t find white chocolate chips with that amount of cocoa butter in it, try white chocolate baking bars, or Lindt white chocolate bars and chop to use in the recipe. My favorite white chocolate brand is Callebaut, I buy it online.

Nutrition

Serving: 1brownieCalories: 375kcal

Keyword brownies, pecan brownies, pecans

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