Thin Crust Pecan Brownies

This brownie bach is decadent, rich, fudgy, and super chocolaty. The crust is thin enough to cut into bite-size squares. This Thin Crust Pecan Brownie recipe is perfect for serving at kids' parties or a picnic.

About This Recipe

• This recipe calls for the ultimate chocolate variety. This recipe uses melted, dark, and semi-sweet chocolate chips in the batter.
• I want to add some espresso powder when chocolate is in a recipe. Coffee enhances the chocolate flavour and makes it stand out in the recipe.
• This is Thin Crust Pecan Brownies because the batter bakes in a half-baking sheet, 18X13. The brownies are thinner once the batter is spread in a larger pan, and they end up thicker when baked in a square and smaller pan.
• These brownies contain pecan and walnut. You can remove nuts from the recipe, but nuts add flavour and some extra crunch to these brownies.
• One crucial ingredient is cornstarch. Cornstarch creates a thicker brownie and contributes to that shiny crust on top of the brownie batch.

How To Make These Thin Crust Pecan Brownies

• Start by melting the butter and both dark and semi-sweet chocolates. Set them aside to cool down.
• Beat the eggs, sugar, and vanilla extract until light and well blended.
• Add the melted butter and chocolates, and mix well.
• Sift all dry ingredients, including espresso powder, cornstarch, flour, and baking powder.
• Add them to the wet ingredients and gently mix using a rubber spatula.
• Place the chopped nuts and chocolate chips in a large bowl, sprinkle some flour on them, and ensure they are coated. This prevents them from sinking.
• Butter and flour on a baking sheet. Spread the batter into the pan and smooth the top with a spatula.
• Drizzle the top with caramel and bake in the 350-degree oven for 30-35 minutes.
• Let the brownies cool down thoroughly before cutting them.

See more brownie recipes here;

Pretzel Brownies,

Mini Egg Brownies,

Fudgiest Brownies,

Red Velvet Cheesecake Brownies

📖 Recipe