Now, in a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add this dry mixture to your wet ingredients, folding with a rubber spatula until combined. You want to take care not to overmix; just until you no longer see dry flour. This will keep your brownies nice and fudgy. Pour the brownie batter into your prepared baking pan, spreading it evenly.
While that’s baking, it’s time to make the pecan topping! In another bowl, combine the chopped pecans with corn syrup, and stir in a pinch of salt. Once the brownies have baked for about 20 minutes, pull them out of the oven and immediately pour the pecan mixture over the top. This caramelizes beautifully as it continues to bake! Place the brownies back in the oven for an additional 20 to 25 minutes. The brownies should look set, and a toothpick should come out with a few moist crumbs.
Let the brownies cool in the pan for at least 30 minutes, and then lift them out using the parchment paper (if you used it). Cut into squares, and prepare for the delicious aroma that fills your kitchen!
Pro Tips for Best Results
When I first made these brownies, I tested the baking time a few times to get it just right. My secret? The older your oven, the more time it might take! Keep a close watch during that last 10 minutes, so they don’t overbake. Trust me; I’ve had a batch or two go dry, and that’s never a good thing!
Also, don’t be shy when it comes to adding chocolate chips. The extra meltiness they provide can elevate the texture and flavor tenfold. If you’re feeling decadent, try swapping half of the pecans for more chocolate chips for a double chocolate pecan brownie!
Finally, make sure you let the brownies cool properly before cutting. I know the smell can be tempting, but cutting too soon will lead to a crumbly mess. Learn from my early mistakes—patience pays off!
Common Mistakes to Avoid
One common mistake I made early on was mixing the batter too vigorously. It’s easy to get excited, but overmixing can incorporate too much air and lead to a cake-like texture rather than fudgy brownies. Gentle folding of ingredients is key!
Another thing I learned is about the pecans. If you don’t chop them uniformly, some bites will be unpleasant. Take the time to chop them evenly to ensure every bite is perfectly balanced. A nice rough chop works well if you want to maintain that crunchy texture!
Don’t skip lining your pan or greasing it if you’re not using parchment paper. I’ve had a few batches stick stubbornly to the bottom—what a wild headache! Trust me, using parchment gives you that perfect brownie experience.
Lastly, pay attention to your brownies as they finish baking. Different ovens can vary in heat accuracy, so if you see the edges pulling away but the center still looks a bit wet, pull them out! They will continue to set as they cool.
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