Sandra This Paula Deen Chocolate Brownies recipe delivers rich, fudgy squares bursting with deep chocolate flavor, enhanced by the crunch of pecans and the subtle sweetness of coconut. Perfect for indulgent desserts or special occasions, these brownies are ready in about 45 minutes, offering a decadent treat that’s sure to satisfy any sweet tooth.
Paula Deen Chocolate Brownies Recipe Ingredients
- 4 squares (4 oz.) unsweetened chocolate
- 1 cup (2 sticks) unsalted butter
- 4 large eggs, beaten
- 2 cups granulated sugar
- 2 tsp. vanilla extract
- 1 cup all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. salt
- 2 cups chopped pecans
- 1 cup shredded coconut
How To Make Paula Deen Chocolate Brownies
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C) and position a rack in the middle. Grease a 13×9-inch baking dish with butter or nonstick cooking spray to ensure easy removal of the brownies.
- Melt Chocolate and Butter: In a large saucepan over low heat, melt 4 squares of unsweetened chocolate and 1 cup unsalted butter, stirring frequently until smooth and fully combined. Remove from heat and let cool slightly to avoid curdling the eggs.
- Mix Wet Ingredients: In a large mixing bowl, combine 4 beaten eggs, 2 cups granulated sugar, and 2 teaspoons vanilla extract. Stir well until the mixture is smooth and the sugar begins to dissolve.
- Combine with Chocolate Mixture: Slowly pour the melted chocolate and butter mixture into the egg mixture, stirring constantly to prevent the eggs from scrambling. Mix until fully incorporated.
- Add Dry Ingredients and Mix-Ins: Stir in 1 cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt until just combined, being careful not to overmix. Fold in 2 cups chopped pecans and 1 cup shredded coconut until evenly distributed throughout the batter.
- Bake the Brownies: Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Bake for 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The brownies should be set but still fudgy.
- Cool and Serve: Allow the brownies to cool in the pan for 10-15 minutes. Cut into squares and serve warm or at room temperature, savoring the rich chocolate flavor and delightful texture.
Recipe Tips
- How do I ensure fudgy brownies? Avoid overbaking by checking the brownies at the 28-minute mark. A toothpick should have moist crumbs, not clean, for a fudgy texture.
- Can I use a different chocolate? Substitute unsweetened chocolate squares with ¾ cup unsweetened cocoa powder mixed with ¼ cup melted butter if squares are unavailable, though the flavor may be slightly less intense.
- How do I prevent sticking? Grease the pan thoroughly or line with parchment paper, leaving an overhang for easy lifting and cutting.
- Can I make these nut-free? Omit the pecans and coconut for a classic chocolate brownie, or replace with chocolate chips for added richness without nuts.
What To Serve With Chocolate Brownies
These indulgent brownies pair beautifully with:
- A scoop of vanilla ice cream or whipped cream for a classic dessert
- Fresh strawberries or raspberries for a tart contrast
- A hot cup of coffee or a glass of cold milk to complement the rich chocolate
How To Store Chocolate Brownies
- Store: Place cooled brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Layer with parchment paper to prevent sticking.
- Reheat: If desired, warm individual brownies in the microwave for 10-15 seconds or in a 300°F oven for 5-7 minutes to restore their fudgy texture.
- Freeze: Wrap cooled brownies tightly in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw at room temperature or overnight in the refrigerator before serving.
Chocolate Brownies Nutrition Facts
- Calories: ~400 kcal per serving
- Protein: 6g
- Fat: 24g
- Carbohydrates: 45g
- Sugar: 32g
- Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the best chocolate for brownies?
Unsweetened chocolate squares provide a deep, rich flavor, but high-quality dark chocolate (70% cocoa) can be used for a slightly sweeter profile.
Can I make these gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free baking flour blend to maintain texture and structure.
How do I know when brownies are done?
A toothpick inserted in the center should have moist crumbs, not wet batter. Avoid overbaking to keep the brownies fudgy.
Can I omit the coconut?
Yes, leave out the coconut and increase pecans to 2½ cups or add 1 cup chocolate chips for a different texture.
Try More Recipes:
- Paula Deen Chocolate Chip Cookies Recipe
- Paula Deen Chocolate Chili Recipe
- Paula Deen Chocolate Pound Cake Recipe
Paula Deen Chocolate Brownies Recipe
Description
Rich, fudgy brownies with deep chocolate flavor, crunchy pecans, and sweet coconut, perfect for indulgent desserts or special occasions.
Ingredients
Instructions
- Preheat oven to 350°F. Grease a 13×9-inch baking dish.
- Melt chocolate and butter in a saucepan over low heat, stirring until smooth. Cool slightly.
- In a large bowl, mix eggs, sugar, and vanilla until smooth.
- Slowly stir in melted chocolate mixture until combined.
- Add flour, baking powder, salt, pecans, and coconut; fold until just blended.
- Pour batter into the baking dish. Bake 30 minutes until set with moist crumbs.
- Cool 10-15 minutes, cut into squares, and serve.
Notes
- Check brownies at 28 minutes for fudgy texture.
- Use parchment paper for easy removal.
- Substitute coconut with chocolate chips if desired.
- Store at room temperature for 3 days or refrigerate for 1 week.
