Shhh. I am eating the perfect fudge brownie.

Have you ever found yourself eating something so wonderful that you can't hear anything going on around you?  Or maybe you've tried to enjoy a butt-widening delight about the same time someone walks up to you and starts talking to you?  You're interrupted out of your fantasy in luscious land, sailing on creamy waves of chocolate, just so someone can tell you about some TPS report.  Ugh.

Interrupted and rushed chocolate consumption turns straight into fat.  It's TRUE!  If you're having to hoork it down, chocolate metabolizes right into your thighs.  It's when we stop, find a rest spot, and take the time to let that chocolate melt slowly in our mouths that we are treating ourselves to something good.  The calories don't matter, you see?  It's the peace of mind, the soothing of the soul, and the delight of the inner-child that counts.

Alright, so when you go to eat this fantasy-inducing fudge pecan brownie recipe, hang a 'Do Not Disturb' sign up.  This creamy, dense chocolate recipe deserves to be savored in the quiet.  Don't let anyone say a word.


Makes 16 velvety brownies

  • 1/2 cup butter, melted
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup pecans, coarsely chopped

Chocolate frosting (makes 1 cup)

  • 1 1/3 cups powdered sugar
  • 2 tablespoons cocoa powder
  • 3 tablespoons butter
  • 2 tablespoon milk
  • 1/4 teaspoon vanilla extract

Heat oven to 350ºF. degrees.  Lightly butter 8-inch square baking pan.

Beat butter, sugar and vanilla with a spoon in a large bowl.  Add eggs and beat in well.  Stir together flour, cocoa, baking powder and salt; gradually add to sugary-egg batter, beating until well blended.  Stir in chopped pecans.  Spread evenly into prepared pan.

Bake 20 to 25 minutes, just until the brownies begin to pull away from the sides of the pan.  The brownies will look wet and the center may have a little jiggle to it.  That's perfectly right.  Don't get freaked out.  Just let them cool.

As the brownies are cooling, but not completely cooled, prepare the chocolate frosting.

Mix the powdered sugar and cocoa in a small bowl, set aside.  Heat butter and milk in a small saucepan over low heat until butter is melted.  Gradually mix in cocoa mixture, beating until smooth.  Stir in vanilla.  If the frosting seems thick, add a little more milk until it's spreadable.

Spread warm frosting over  the warm brownies.  Be careful, the center will be gooey and may move when you try to spread on the frosting.  That's why it's good to have a smooth, easy spreading frosting.

Now the next most important thing you can do for yourself and these brownies is to let them chill overnight, or at least for 2 to 3 hours.  I know that sounds almost unreasonable, but trust me.  It's worth the wait.  They taste good warm, but they are heavenly when they're cold out of the icebox.

  • Hi Jill,
    Your Brownies really look heavenly! I’m bookmarking this recipe for when I need a good chocolate fix! Happy New Year to you and your family! 🙂

  • Susan

    Greetings from Sandra and me. I made these Perfect Fudge Brownies for dessert tonight. We had a Cajun dish I call “Big Easy Chicken” and the brownies were awesome after the spicy supper!

    We tried to eat in silence, but I had to relent a little and we decided that yummy noises and groaning with pleasure would be acceptable.

    Hope you are doing well and your new year will be full of good eating, awesome recipes and loving family and friends to share with.

    Til next time! Susan

    • Hi Susan and Sandra!
      We went through those our fudge brownies WAY too fast. I had to go straight into another chocolate recipe. I made a Chocolate Lemon Swirl cake. It’s been a creeping favorite. Meaning that the first night, while the cake was still warm, we weren’t crazy about it. After a night in the icebox, it took on a moist and dense texture that was hard to stop eating. Now, we’re all saying it’s a great cake.

  • Denise

    I made these today and they were THE BEST brownies I’ve every had!! I see what you mean by silky. My husband’s favorite desert is brownies, so I’ve made many different recipes. I made them with Dutch processed cocoa and they were great. I think when I make them again, however, I’ll make the frosting with regular cocoa. My husband is going to play poker with his friends this Saturday and they always want me to make a pan of brownies for them. One of the guys that plays makes brownies professionally and brings brownies sometimes and they often compare who’s is best. I can’t wait to send these and see what they think!

  • Rene

    These are great!

  • Many thanks for this wonderful and easy recipe. I always thought brownies were difficult to make and hence never gave it a go. Your detailed descriptions really helped, especially the part you told us not to freak out if the brownie looks a bit wet!! I just made them today and am not sure if I could wait till tomorrow…and keeping my husband away from them is a task of its own too!

    • You’re welcome, Anna! I wanna call these “Cravers” because we crave them at least once a week. When my husband & I talk brownies, we instantly think of this recipe.

  • Randi Roads

    I always like to entertain the ideas of romantic prospects, but from time to time I do appreciate the spontaneous “butt-widening delight.”

    • LOL! Yep, I eat well so I can indulge without remorse.