Simple and easy to make chocolate brownies that are SO fudgy and gooey! With toasted pecans and salted caramel…
Why hello! Today I’ve got something extra special for you – the gooiest, fudgiest brownies you ever did see! I LOVE making brownies from scratch – the ones you can generally buy from the supermarket (or make from box mixes) just DO NOT compare with homemade brownies.
In my world, a brownie should always be chewy, fudgy and intensely chocolatey. The kind of thing you just NEED a glass of milk to eat! Any other kind of brownie makes me very angry – worst of all is when you get a brownie that looks nice in a cafe and then it’s just so disappointing. Or it’s literally a cake slice. Ugh!
These Easy Fudgy Brownies with Toasted Pecans and Caramel are the densest, fudgiest and most decadent EVER! Kind of like a warm chocolate truffle… My taste testers who tried these brownies absolutely raved about them! I loved their ultra gooey centre and crispy, crackly top and sides! In fact, I had to get them out of my house pretty quick because they were just too tempting for me.
Do you know how incredibly, stupidly easy it is to make these brownies? Honestly – you can do this! If you can:
- melt butter and chocolate in the microwave
- stir things
- not completely forget things in the oven
You can make these brownies!
This recipe is a super simple one – a packet of butter, sugar, four eggs, plain chocolate, vanilla, flour and pecans. I drizzled the top with some caramel sauce and then sprinkled over some salt, but you could leave this out if you prefer. I wouldn’t if I were you though because it was amazing!
For the fudgiest, most decadent and most delicious brownies, you need melted plain (about 55%) chocolate. Don’t worry that this recipe will be expensive though – I always use the supermarkets own brand plain chocolate, which is usually about 30p per 100g. To make a pan of these amazing brownies will probably cost you about £4 for the ingredients, although you may have a lot of them already! If you love pecans like me, try Lidl – they’re great value – or substitute for another nut if you prefer – walnuts would be yummy too.
You also ideally need to use dark muscavado / dark brown sugar – they’ll help your brownies be ultra chewy, moist and fudgy. Again, it’s great value at Lidl, but if you don’t have any, just use caster sugar – your brownies will still be absolutely delicious.
I recommend using an 8inch by 8inch tin or a 9 inch x 9 inch tin for these brownies – no bigger. You want tall, gorgeous brownies with plenty of goo in the middle! The caramel sauce I used was from a recent trip to France, but any jar or tin of caramel from the supermarket will do, like this one.
Here’s the recipe – a quick note, you’re going to want to bake these brownies the night before you cut them up if you can. This allows all the goo to set and be firm enough to cut easily. You CAN still enjoy them the night you make them – I like to scoop out a still-warm corner and enjoy with some ice cream!
If you’re in a super-rush, take the brownies out of the oven, allow to cool until just warm, not hot, and pop them (in the tray) into the freezer for 30 minutes before cutting.
- 250g unsalted butter
- 300g dark muscavado sugar
- 4 large free range eggs
- 1 tbsp vanilla bean paste
- 300g plain chocolate
- 150g plain flour
- 200g pecans
- caramel sauce
- 1 tsp sea salt - maldon flakes are the best
- Brownie time! Preheat your oven to 170C/gas mark 4/350F and grease a 8 inch by 8 inch or 9 inch by 9 inch brownie pan with butter or vegetable oil.
- You can make your brownies using either the hob or the microwave - up to you! If using the hob, pop the butter in a saucepan on a low heat and start to melt, adding the chocolate (broken into chunks) until everything is completely melted. Remove from the heat and let cool for a couple of minutes.
- If using the microwave, in a large heatproof bowl melt the plain chocolate chunks on 30 second bursts, then when it's almost all melted, add your butter and stir. If the residual heat doesn't completely melt the butter, give the mixture another short burst in the microwave. Set aside to cool for a couple of minutes.
- In the meantime, toasted your pecans (I left mine more or less whole, or chop up if you prefer) by popping them in the oven for 5-10 minutes, or toasting them in a dry pan on the hob for a few minutes - keep an eye on them and shake them around though.
- Once it's a little warm (NOT hot!) add the four eggs to your melted chocolate and butter mixture and beat in along with the sugar and vanilla bean paste, plus a pinch of salt. Tip in about two thirds of your pecans, then add the plain flour - beating it in is fine - just get your spatula to the bottom of the bowl to incorporate all the flour.
- Tip this gorgeousness into your pan, then top with the remaining pecans. Bake for 35-45 minutes - brownies can sometimes seem to take a long time - if you're unsure if they're done, give the tray a shake. There should be NO wobble when they're done, but equally you don't want to bake them too long and have them turn into cake! If you've had them in for 35-45 minutes and there's no wobble and the edges are slightly browned, take out of the oven and allow to cool completely overnight - ideally, popping the pan into the fridge once its cool enough.
- Cut into 15 small squares (they are SO rich, believe me!). Store in an airtight tin for up to five days - or revive stale brownies with a spin in the microwave and a scoop of vanilla ice cream.
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