White Chocolate Pecan Brownies

Name: White Chocolate Pecan Brownies
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 24 Bars (9X13-inch pan)
Ingredients: 9 9 ounces white chocolate baking bars; ½ ½ cup salted butter; ⅔ ⅔ cup lightly packed brown sugar; ⅔ ⅔ cup granulated sugar; 3 3 large eggs; 2 2 teaspoons vanilla extract; 1 ½ 1 ½ cups all-purpose flour; 1 1 teaspoon baking powder; ¼ ¼ teaspoon salt; 1 ½ 1 ½ cups coarsely chopped pecans

User Reviews

4.6

60 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
24 Bars (9X13-inch pan)
Course
Dessert
Cuisine
American

White Chocolate Pecan Brownies

Iris Warren

Report

Balanced, flavorful, and enjoyable—this recipe has it all.

Share:

I Made This!

45 people made this

Print

12 people printed this

Save this

36 people saved this

Ingredients

Servings

9 9 ounces white chocolate baking bars not chips or almond bark, divided
½ ½ cup salted butter
⅔ ⅔ cup lightly packed brown sugar
⅔ ⅔ cup granulated sugar
3 3 large eggs
2 2 teaspoons vanilla extract
1 ½ 1 ½ cups all-purpose flour
1 1 teaspoon baking powder
¼ ¼ teaspoon salt
1 ½ 1 ½ cups coarsely chopped pecans divided

Add to Shopping List

Instructions

Preheat the oven to 325 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
Chop the white chocolate into small pieces (about the size of small raisins). Put 6 ounces of the white chocolate (about 1 scant cup, depending on how small the chocolate is chopped - there should be about 1/2 cup remaining to stir into the batter later) in a large bowl with the butter. Microwave for a minute or two (watching closely so it doesn't burn and stirring every 30 seconds or so) until the mixture is smooth and completely melted.
Stir in the brown sugar and granulated sugar and mix well. Add the eggs and vanilla and mix until well combined.
In a separate bowl, whisk together the flour, baking powder and salt. Stir the dry ingredients into the wet ingredients, mixing just briefly. Add 1 cup of the pecans and the remaining white chocolate pieces while there are still lots of flour streaks remaining. Stir until the batter is combined.
Spread the batter evenly in the prepared baking pan. Sprinkle the remaining pecans over the top. Bake for 35-40 minutes until the brownies are set on the sides and in the middle and a toothpick inserted in the center comes out clean or with just a few sticky crumbs.
Let the bars cool completely in the pan. Slice and serve or store covered at room temperature or in the refrigerator. They will stay moist for several days.

Notes

Chocolate: white chocolate chips do not melt well so don't use them in this recipe - baking chocolate is what you need (not almond bark). I use the Ghirardelli brand of white chocolate usually found above or nearby the chocolate chips in the baking aisle.

Nutrition Information

Show Details

Serving 1 Bar Calories 221kcal (11%) Carbohydrates 25g (8%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 5g (25%) Cholesterol 36mg (12%) Sodium 96mg (4%) Fiber 1g (4%) Sugar 18g (36%)