Mohamed Shili This delicious chocolate brownie recipe from Paula Deen is a quick and easy way to satisfy your sweet tooth. Packed with rich chocolate, crunchy pecans, and chewy coconut, these brownies are perfect for any occasion. Made with simple pantry ingredients, they’re flexible enough for casual snacking or a crowd-pleasing dessert. Serve warm for extra indulgence!
Recipe Ingredients:
- 4 squares unsweetened chocolate
- 1 cup (2 sticks) butter
- 4 beaten eggs
- 2 cups sugar
- 2 teaspoons vanilla extract
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups chopped pecans
- 1 cup shredded coconut
How To Make Chocolate Brownies?
- Preheat the oven: Set the oven to 175˚C / 350˚F and grease a 33x23cm / 13×9 inch baking dish.
- Melt the chocolate and butter: In a large saucepan over low heat, melt the chocolate and butter together, stirring until smooth. Set aside to cool slightly.
- Mix wet ingredients: In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract until smooth and well combined.
- Add dry ingredients: Gradually stir in the flour, baking powder, and salt, mixing until just combined. Slowly incorporate the melted chocolate mixture to prevent scrambling the eggs.
- Fold in pecans and coconut: Gently fold in the chopped pecans and shredded coconut until evenly distributed throughout the batter.
- Bake the brownies: Pour the batter into the prepared baking dish and spread it out evenly. Bake for 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and slice: Allow the brownies to cool in the pan before cutting them into squares.
Recipe Tips
- Melt the chocolate and butter slowly: Use low heat to melt the chocolate and butter together to avoid burning. Stir constantly for a smooth and glossy mixture.
- Cool the melted chocolate before mixing: Let the melted chocolate and butter cool slightly before adding to the eggs to prevent the eggs from cooking.
- Don’t overmix the batter: Stir just until the ingredients are combined. Overmixing can make the brownies dense instead of soft and fudgy.
- Use the right baking dish size: A 13×9 inch (33×23 cm) pan ensures even baking. If you use a smaller or larger pan, adjust the baking time to avoid undercooked or dry brownies.
- Check for doneness with a toothpick: Insert a toothpick in the center after 30 minutes. If it comes out with a few moist crumbs (not wet batter), the brownies are ready. Overbaking will make them dry.
How To Store Leftovers?
- Refrigerate: Let the leftover chocolate brownies cool completely to room temperature. Then, store them in an airtight container and refrigerate for up to 5 days to keep them fresh and moist.
- Freeze: Once cooled, wrap the brownies tightly in plastic wrap and then in foil or place them in a freezer-safe container. Freeze for up to 3 months.
Nutrition Facts
- Calories: 480 kcal
- Total Fat: 30g
- Saturated Fat: 12g
- Cholesterol: 100mg
- Sodium: 150mg
- Potassium: 150mg
- Total Carbohydrate: 45g
- Dietary Fiber: 3g
- Sugars: 30g
- Protein: 5g
Check out More Recipes:
Paula Deen Chocolate Brownies
Description
This delicious chocolate brownie recipe from Paula Deen is a quick and easy way to satisfy your sweet tooth. Packed with rich chocolate, crunchy pecans, and chewy coconut, these brownies are perfect for any occasion. Made with simple pantry ingredients, they’re flexible enough for casual snacking or a crowd-pleasing dessert. Serve warm for extra indulgence!
Ingredients
Instructions
- Preheat the oven: Set the oven to 175˚C / 350˚F and grease a 33x23cm / 13×9 inch baking dish.
- Melt the chocolate and butter: In a large saucepan over low heat, melt the chocolate and butter together, stirring until smooth. Set aside to cool slightly.
- Mix wet ingredients: In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract until smooth and well combined.
- Add dry ingredients: Gradually stir in the flour, baking powder, and salt, mixing until just combined. Slowly incorporate the melted chocolate mixture to prevent scrambling the eggs.
- Fold in pecans and coconut: Gently fold in the chopped pecans and shredded coconut until evenly distributed throughout the batter.
- Bake the brownies: Pour the batter into the prepared baking dish and spread it out evenly. Bake for 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and slice: Allow the brownies to cool in the pan before cutting them into squares.
Notes
- Melt the chocolate and butter slowly: Use low heat to melt the chocolate and butter together to avoid burning. Stir constantly for a smooth and glossy mixture.
- Cool the melted chocolate before mixing: Let the melted chocolate and butter cool slightly before adding to the eggs to prevent the eggs from cooking.
- Don’t overmix the batter: Stir just until the ingredients are combined. Overmixing can make the brownies dense instead of soft and fudgy.
- Use the right baking dish size: A 13×9 inch (33×23 cm) pan ensures even baking. If you use a smaller or larger pan, adjust the baking time to avoid undercooked or dry brownies.
- Check for doneness with a toothpick: Insert a toothpick in the center after 30 minutes. If it comes out with a few moist crumbs (not wet batter), the brownies are ready. Overbaking will make them dry.
Paula Deen Chocolate Brownies
