PECAN SIZZLING BROWNIE

Brownies have always been a go-to comfort dessert, but what if we could take the classic sizzling brownie and make it even more irresistible? Pecans- the rich, buttery nuts that add a whole new dimension of flavor and texture to your favorite brownie dessert. If you haven’t tried a Pecan Sizzling Brownie yet, you’re missing out on an experience that’s both decadent and unforgettable. The subtle crunch of toasted pecans complements the gooey, fudgy brownie, creating a beautiful balance between the smooth and crunchy textures. Plus, pecans bring a naturally sweet, nutty flavor that elevates the entire dessert, making each bite an indulgence worth savoring.

First off, pecans are naturally rich and buttery, which pairs incredibly well with the dense, chocolatey goodness of brownies. When toasted, they take on a slightly caramelized flavor that enhances the overall sweetness without being overpowering. This depth of flavor adds complexity to every bite, making the dessert more than just a simple chocolate treat. The pecans’ crunch contrasts beautifully with the warm, molten brownie base, creating a multi-sensory experience that’s hard to resist. When served on a hot skillet, the sizzling brownie comes to life, with the heat melting the ice cream on top and creating a warm, gooey chocolate sauce. Now imagine biting into that molten pool of chocolate and ice cream, only to find a crispy, buttery pecan waiting for you—it’s the ultimate texture and flavor contrast that will keep you coming back for more.

So the next time you’re craving something chocolatey and indulgent, why not try making a Pecan Sizzling Brownie? It’s a dessert that truly combines the best of both worlds—chocolate and nuts—for an experience that’s as satisfying as it is delicious.

WHAT YOU’LL LOVE ABOUT IT

• Perfect Texture Combo
• Nutty Twist on a Classic
• Impressive Presentation
• Rich and Buttery Flavor
• Easy to make

INGREDIENTS USED IN MAKING PECAN SIZZLING BROWNIE

• BUTTER

Butter is the foundation of any good brownie, and in this recipe, it plays a crucial role in giving the brownie its rich, moist texture. As it melts and combines with the other ingredients, it adds a luxurious smoothness to the batter. When baked, the butter not only helps achieve that perfect fudgy consistency but also enhances the flavor, blending beautifully with the dark chocolate and making the brownie indulgently rich. The fat from the butter gives the brownie its soft and melt-in-your-mouth quality that pairs wonderfully with the crunch of pecans.

• DARK CHOCOLATE

Dark chocolate is the star of this recipe, providing the deep, rich cocoa flavor that defines a good brownie. Using high-quality dark chocolate with at least 50% cocoa is key to ensuring a balanced bitterness that complements the sweetness of the brownie. Dark chocolate also melts into the butter during preparation, creating a glossy, decadent base that makes the brownie incredibly fudgy. When combined with the pecans, the chocolate’s intensity pairs perfectly with the nutty richness, creating a flavor contrast that makes every bite irresistible.

• SUGAR

The sugar in the brownie serves two purposes: it adds sweetness and also helps create a chewy texture. As it dissolves into the warm butter and chocolate, the sugar caramelizes slightly during baking, giving the brownie its signature shiny, crackly top and a gooey interior. The sweetness balances the bitterness from the dark chocolate and cocoa powder, ensuring that the brownie has a rich but not overwhelming flavor.

• MILK

Warm milk is added to the batter to make it smoother and easier to combine. It acts as a binding agent, ensuring that all the dry ingredients are incorporated evenly and creating a moist, tender texture in the brownie. The warmth of the milk helps the butter and chocolate blend seamlessly, preventing lumps and allowing the batter to come together effortlessly. Milk also adds a subtle creaminess to the brownie, making it softer and enhancing the overall richness, especially when paired with the melting chocolate.

• ALL PURPOSE FLOUR

Flour is what gives structure to the brownie, but in a good brownie recipe like this, the amount of flour is kept minimal to ensure that the brownies remain dense and fudgy rather than cakey. The gluten in the flour provides just enough binding and firmness without taking away from the gooey texture that defines a great brownie. All-purpose flour is perfect for this recipe, as it gives the brownie a stable base without adding too much weight. The small amount of flour allows the butter, sugar, and chocolate to shine.

• COCOA POWDER

Cocoa powder deepens the chocolate flavor without making the brownie overly dense. By adding unsweetened cocoa powder to the batter, you intensify the overall chocolatey goodness while keeping the texture light. The combination of both melted dark chocolate and cocoa powder makes this brownie rich but not overwhelmingly sweet. The dry cocoa powder also helps absorb some moisture, ensuring that the brownie has a balanced fudgy consistency. When paired with the dark chocolate, it creates a full-bodied cocoa flavor that makes the dessert truly decadent.

• PECANS

The pecans in this sizzling brownie add an unbeatable layer of texture and flavor. Toasting the pecans before folding them into the brownie batter brings out their natural oils and enhances their buttery, nutty flavor. Pecans provide a crunchy contrast to the soft, gooey brownie, adding a satisfying bite to each mouthful. Their slightly caramelized flavor complements the deep chocolate notes of the brownie and cuts through the sweetness, making the dessert more balanced. Pecans also add a visual appeal, with their rustic look and rich golden-brown hue making the brownie more inviting.

EQUIPMENTS USED FOR MAKING PECAN SIZZLING BROWNIE

Not a lot of equipment is required to make this Pecan sizzling brownie . However, a few kitchen staples that should always be there in the kitchen are mentioned below

Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and its very important to measure ingredients with precision.

For the mould, I have used 4” square tin and baked it in my Borosil 60L oven. and used 8” skillet to assemble my eggless sizzling brownie.

OTHER RELATED RECIPES FROM THE BLOG

1. NO OVEN MICROWAVE BROWNIE

2. EGGLESS BISCOFF BROWNIES

3. SMALL SERVE EGGLESS BROWNIES

TIPS TO MAKE PECAN SIZZLING BROWNIE

1. Since dark chocolate is the key ingredient, it’s important to use a high-quality variety with at least 45-50% cocoa. This will give your brownie a deep, rich chocolate flavor that’s not overly sweet.
2. Toasting the pecans before adding them to the brownie batter enhances their flavor and brings out their natural oils.
3. After adding the flour, stir the batter just until the ingredients are combined. Overmixing can lead to a tougher brownie, as it activates the gluten in the flour. You want your brownies to remain soft and fudgy, so keep the mixing to a minimum once the dry ingredients are added.
4. Warm milk helps the butter and chocolate blend more easily and smoothly. Be sure to warm the milk slightly before adding it to the batter to prevent any lumps from forming. It also keeps the batter smooth and makes the brownies more moist and tender.
5. To ensure your brownies come out perfectly without sticking, line your baking pan with parchment paper or lightly grease it with butter.
6. Make sure the skillet pan is piping hot to get that classic sizzle.

PECAN SIZZLING BROWNIE

 

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Ingredients

• ½ cup (113g) butter
• ½ cup (87g) dark chocolate
• 6 tbsp sugar
• ¾ cup milk, warm
• ½ cup all purpose flour
• 6 tbsp cocoa powder
• ½ cup pecans, chopped
• For chocolate sauce
• 1 cup (175g) dark chocolate
• 1 tbsp cocoa powder
• ½ cup water
• 4 tbsp sugar
• 1 tbsp (14g) butter

Instructions

1. Preheat the oven at 180 degree celsius and line a 4*4 inch square pan with parchment paper.
2. ⁠In a bowl, add butter and dark chocolate. Melt them over a double boiler or microwave at 30 seconds intervals, stirring in between, until smooth.
3. ⁠Add in the sugar, warm milk and mix them using a whisk until the sugar is dissolved.
4. ⁠Now fold in the dry ingredients- all purpose flour and cocoa powder using a spatula.
5. ⁠Roast and chop the pecans and fold them in the batter as well.
6. ⁠Transfer the batter into 4*4 inches square pan and bake it at 180 degrees celsius for 15-20 minutes.
7. ⁠For the chocolate sauce, in a saucepan set over medium heat, combine chopped dark chocolate, cocoa powder, water, and sugar. Bring the mixture to a boil, stirring until fully combined. Take it off the heat and add 1 tbsp butter and whisk the chocolate mixture until smooth.
8. ⁠To assemble the sizzling brownie -heat the sizzler plate until its smoking hot. Place a piece of brownie on the plate, top it up with a scoop of vanilla ice cream & pour over the silky smooth chocolate sauce.

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If you like my pecan sizzling brownie and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!