Brownies are perfect for so many occasions and these Gooey Brownies with Toasted Pecans and White Chocolate Chips are extra special. Gooey and rich and filled with your choice of chips or nuts; they are serious and I’m seriously in love!
When I was recently asked by Mary Younkin if I would like to take a peek at her new book, ‘Weekday Lunches and Breakfasts Cookbook‘ I was delighted…I knew I could expect great recipes that worked. All it took was the perfect snowy day to provide the impetus I needed to make these Gooey Brownies with Toasted Pecans & White Chocolate Chips.
I loved the book so much that I knew it would be perfect for my daughter who had recently married. My kids have always helped in the kitchen; are known for being ‘the cook’ in their circle of friends so I knew she would love a cookbook and certainly one that offered quick meals that could be made easily after she and her husband came home from work.
I’ve previously reviewed the Weeknight Dinner Cookbook from Mary who blogs at Barefeet in the Kitchen. This particular book was a real winner with easy dishes to make for busy families and we LOVED the Bacon and Brussels Sprouts with Bowtie Pasta.
Mary has included so many dishes that fit the bill for me; quite a few with a decidedly southwestern edge including Southwest Pasta Salad, In-A-Hurry White Chicken Chili, and Taco Rice… I knew I would find the perfect dish. And I did…over and over but, and I mean a big BUT, why was I missing a key ingredient for every single one. Me of the overflowing pantry and I didn’t have cilantro, or a red bell pepper, or Cojita cheese.
There was no broccoli for the Asian Chicken and Broccoli Stir-Fry or pineapple for the Sticky Pineapple Chicken and Pepper Stir Fry. I decided to go for the Maple Cinnamon and Granola Parfaits but seriously…no banana?
I was exasperated and after creating a rather large shopping list I was about to give up. And then near the back and I mean REALLY near the end of the book, I happened upon what Mary calls Perfect-Every-Time Brownies. That’s saying a lot isn’t it? Should I test that and see if I agreed?
The truth is that no test was necessary, we were in the land of brownies I love…those without any leavening that live somewhere between fudge and baked good and these measured up.
Mary even provides alternative ingredients to make these gluten free but I think best of all; instead of specifying in the recipe what goodies to add, she simply lists some choices that would be good including a variety of nuts, white and dark chocolate chips, coconut, or caramel sauce swirled throughout.
Honestly I sort of wanted to do a bit of each but I pulled that back and stuck with three I love; some white chocolate chips, some toasted pecans, and a sprinkling of toffee chips.
Now, I know I made these with good intentions of sharing, and I did, but I cannot deny I sort of wish I had kept my mouth quiet and frozen these for individual treats for ME, MYSELF, and I! I simply love a brownie that is just a dab short of raw so I probably baked mine less than Mary suggests and they were perfect.
The gang on my street raved and we were all happy. I got my driveway cleared of snow and they got brownies; we have the perfect symbiotic relationship!
The brownies are gone but I’m looking at Mary’s book again today while I write up this post. It’s another cold, dreary Colorado day and I’ve just spied Mary’s recipe for Corn, Kielbasa, and Tomato Chowder…and I have everything; whoo hoo!
I’ll be off making that dish shortly and, well, maybe I need a repeat of these Gooey Brownies with Toasted Pecans and White Chocolate Chips…shh don’t tell anyone but I’m keeping all of these for me! Make ‘Weekday Lunches and Breakfasts Cookbook‘ yours too and you can squirrel some away with me!
PIN IT! ‘Gooey Brownies with Toasted Pecans and White Chocolate Chips’
- 1/2 cup (8 Tbsp) butter
- 2 cups semisweet chocolate chips
- 1 cup light brown sugar, packed
- 1 Tbsp vanilla extract
- 4 eggs
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ cup white chocolate chips
- 1 cup toasted pecans, roughly chopped
- 1/4 cup toffee bits (optional)
- Preheat oven to 325 degrees.
- Grease a 13 by 9-inch baking pan well with cooking spray; line with parchment paper; set aside.
- Melt the butter in a medium saucepan over medium-high heat. Add the chocolate chips and stir until melted.
- Remove from heat; add the brown sugar and vanilla and stir until mixture is smooth.
- Whisk in the eggs. Add the flour and salt. Stir until combined.
- Combine white chocolate chips, chopped pecans and toffee bits; measure out 1/4 and set aside (or add all of them if desired eliminating using some on top of the dough).
- Stir in the add-ins mixture and pour the dough into your greased and lined baking pan. Sprinkle with the set aside add-ins and lightly press those ingredients into the dough.
- Bake 30-34 minutes (start checking at 25 minutes if you like your brownies like I do) or until toothpick inserted into the center comes out with moist crumbs.
- Store any leftovers in airtight container for 3-4 days and Enjoy!
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