Imagine sinking your fork into a rich, fudgy chocolate masterpiece that perfectly blends the intense depth of brownies with the luxurious texture of a cake. This Chocolate Pecan Brownie Cake is not just a dessert – it's a culinary experience that will transport your taste buds to pure chocolate heaven! Whether you're a serious chocolate lover or just looking to impress your friends and family, this recipe promises to be your new go-to indulgence that's surprisingly simple to create.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a large microwave-safe bowl, melt the unsalted butter completely. Use 30-second intervals, stirring between each to ensure even melting.
- Add granulated sugar to the melted butter and whisk thoroughly until the mixture becomes smooth and slightly lighter in color.
- Crack the eggs into the butter-sugar mixture one at a time, whisking vigorously after each addition to create a smooth, homogeneous batter.
- Sift together the all-purpose flour and cocoa powder to remove any lumps. This ensures a smoother, more consistent cake texture.
- Gradually fold the flour-cocoa mixture into the wet ingredients, using a spatula. Mix gently to avoid overmixing, which can make the cake tough.
- Stir in the vanilla extract, which will enhance the chocolate flavor and add depth to the brownie cake.
- Fold in the chopped pecans, reserving a small handful for topping if desired.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the reserved pecans on top if using.
- Bake in the preheated oven for 25-30 minutes. To check doneness, insert a toothpick into the center - it should come out with a few moist crumbs.
- Remove from the oven and let cool in the pan for 15 minutes. Then use the parchment paper overhang to lift the brownie cake out and transfer to a wire rack.
- Allow to cool completely before cutting into squares. For cleaner cuts, use a sharp knife and wipe between slices.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for the smoothest batter possible. This helps ingredients blend more evenly and creates a more consistent texture.
- Don't Overmix: When combining dry and wet ingredients, fold gently. Overmixing can lead to a tough, dense cake instead of a tender, moist brownie cake.
- Toasting Pecans: For an extra flavor boost, lightly toast your pecans in a dry skillet for 3-4 minutes before adding them to the batter. This will enhance their nutty flavor and add depth to the dessert.
- Check for Doneness: The toothpick test is crucial. A few moist crumbs are perfect – you want to avoid overbaking, which can dry out your brownie cake.
- Cooling is Key: Allow the cake to cool completely before cutting. This helps set the texture and makes for cleaner, more precise slices.
- Storage Tip: This brownie cake stays moist for 3-4 days when stored in an airtight container at room temperature. For longer storage, refrigerate for up to a week.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 55g
Protein: 8g
Fat: 38g
Saturated Fat: 20g
Cholesterol: 160mg
