Blackout Brownies

The very BEST Blackout Brownies for your summer weekend baking. These easy homemade brownies are rich and decedent, without being too sweet, and create an almost fudge-like center. Each bite is full of delicious pecans, making these the best of both worlds! A crinkle-top, with a soft and fudge-y center, and just a little bit of crunch. They are SO good! Oh, and the best part? These brownies use pantry staple ingredients to make sure you have the best weekend bake. Super simple to make and always delicious. These brownies are sure to become your new favorite recipe!

About The Recipe

Calling all chocolate lovers! This recipe is for you.

Trust me, you won’t find a deeper or richer chocolate flavor than these brownies right here. They are literally the recipe that everyone is always asking my mom for. Now, we’re sharing it with you!

I can remember making these with my mom from a really early age. She would bring them to almost every school event because they’re A) super easy and B) super delicious!

People would always ask for the recipe because there is no store-bought brownie that could ever compare. Not too sweet, extra chocolate-y, and perfect for kids and adults alike.

But, over the years, we have made a few tweaks. Nowadays, we are using a black cocoa powder to achieve the ultimate chocolate-y goodness that these brownies deserve.

The real secret is the pecans. A delightfully pleasant crunch in midst of fudge-y chocolate heaven is the real winner. These blackout brownies are basically melt in your mouth good.

And, if you really wanna take them over the top, I highly recommend serving them with a scoop of ice cream (and a good dollop of chantilly cream wouldn’t hurt either, but you didn’t hear it from me!) and some strawberries.

Truly one of the best ways to help celebrate the summer time!

Equipment Needed

• A Mixer
• Large Sauce Pot
• 9 x 13 Pan
• Baking Spray

Ingredients

• Butter
• Black Cocoa Powder
• Sugar
• Eggs
• Vanilla
• All-Purpose Flour
• Pecans

Instructions

In a large sauce pan, melt butter over medium-low heat.

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Add cocoa powder and whisk the mixture until it’s thoroughly combined. Set aside.

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In a mixer, combine the eggs, vanilla, and sugar. Beat on the highest speed for 10 minutes. The consistency should be light and fluffy.

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With the mixer on low, slowly pour in the butter cocoa mixture.

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Stir in the flour.

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Gently stir or fold in the pecans.

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Now, pour the brownie batter into a greased 9 x 13 pan. Bake at 375 for 35-40 minutes, or until it tests done.

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Turn out onto a wire cooling rack to let the brownies cool.

Storing/Reheating

The best thing about brownies is they are easily storable! You can keep them in an airtight container or sealable bag on the counter, in the fridge, even in the freezer. Of course, they will last the longest amount of time in the freezer.

If you freeze them, I highly recommend slicing them into individual servings and storing in a sealable bag. This way, whenever you want a brownie, you can open the bag, grab one, and pop it into the microwave for about a minute to have a deliciously warm and almost fresh-baked quality brownie!

If you leave them out on the counter, they should last about 4-6 days. Keep an eye on them as they might become stale.

Substitutions

• If you don’t like pecans or don’t have any, you can easily substitute with walnuts or almonds.
• You can use a dark cocoa powder instead.

Expert Tips

• You can use Bake-even Strips to ensure the brownies bake in the oven.
• Make sure to beat the eggs, vanilla, and sugar for a full 10 minutes.
• Don’t overwork the batter!
• This recipe freezes and reheats really well.

When you make these Blackout Brownies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable