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Fudgy Chocolate Chunk Brownies With Pecans

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“Found on Goosecross Cellars Recipe for Napa Valley Cabernet. Provided by Rich Harris, SF, Ca, a Goosecross Customer. These are so good! I don't think they are as good with the semisweet chocolate as they are with the bittersweet chocolate. We used the Ghirardelli 60% cacao bittersweet chocolate baking bars, we are baking a lot of cookies, brownies, and bars, now so that we can test many recipes for our Thanksgiving or Christmas cookie trays. Temperatures will vary we are using a commercial-size ovens.”
1 pan brownies

Ingredients Nutrition


  1. Preheat oven 350ºF.
  2. Butter 13x9x2" glass baking dish.
  3. Melt first three ingredients in heavy medium-sized saucepan over low heat, stirring until smooth.
  4. Remove from heat and let cool 10 minutes.
  5. Sift flour, baking powder and salt into medium bowl.
  6. Using mixer, beat sugar, eggs, espresso powder and vanilla in large bowl until just blended.
  7. Add melted chocolate mixture and beat until smooth.
  8. Add dry ingredients and stir just until blended.
  9. Fold in nuts and 6 oz coarsely chopped chocolate.
  10. Pour batter into prepared baking dish.
  11. Smmoth top.
  12. Bake until top looks dry and tester inserted into center comes out clean with moist crumbs attached, about 25-30 minutes.
  13. Transfer pan to rack and cool completely.
  14. Cut into squares and serve.
  15. **These brownies can be made a day or two ahead. Just cover, each square, with foil or in airtight container and store at room temperature.

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