Pecan Brownies & Divinity fluff

Makes: 12 large or 24 small brownies

T hese Pecan Brownies are incredibly fudgy, right after baking they get a shiny, crackle top!



You can serve these pecan brownies in large or small squares, they are so delicious, and leftovers can be kept in the fridge to enjoy a small piece every day.



Or you can go further and top the pecan brownies with divinity fluff. If you don't know what is Divinity candy it´s a southern treat "originally from the Savannah area in the USA. It is a mix of marshmallows and meringues combined with pecans, it is delicious!




I use fluff which tastes just like melted marshmallows, I combine fluff with coarsely chopped pecans and it tastes very similar to divinity candy.

I cover the top with desiccated coconut, it is a great combo, you can also add chopped pecans on top instead.




These brownies can be made with pecan flour if you want to make these gluten-free or you can make them with all-purpose flour, either way, they are delicious.



Be prepared to lick your fingers when serving this delicious treat, both because it is delicious and because it is a bit sticky!

 

Before you bake

 

Read the recipe, completely, make sure you have everything you need, Adjust your oven rack, and preheat the oven.



For all the step-by-step, pictures scroll to  → Notes and click on the clickable links for the pecan brownies and fluff, I highly recommend doing this before you bake this recipe.

For questions related to my recipes, ask me on my inbox on Instagram @passionforbaking so I can reply to you with an audio message. 

 

Bakers note

For best success, use pasteurized egg whites, if using regular store the egg whites in the fridge for a couple of days as this leads to better results.

Use good quality chocolate when making these pecan brownies, so it taste amazing and bakes beautifully too.

If you use a chocolate bar, make sure to chop the chocolate before melting, I prefer using chocolate callets so I can skip the chopping part!




Pecan flour is a gluten-free option if you can't use all-purpose flour.  When you grind the pecans to make pecan flour do not over-grind or it will knock out the oil from the pecans.

You can also buy pre-ground pecan flour, so you can skip the food processor step, 
My source for great gluten-free pecan flour is →  oliverfarm.com

Glucose syrup is used to reduce the chance of crystallization and to add fullness and body to this Divinity Fluff.

Instead of using glucose, You can use light corn syrup. You can find glucose in most supermarkets in Scandinavia or you can find it on Amazon.



 

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Pecan Brownies

  • 250 gram dark chocolate, chopped or callets 54 to 66%
  • 120 gram unsalted or salted butter, diced
  • 350 gram white or superfine sugar
  • 4  large eggs ( 200 grams) chilled
  • 60 gram pecan flour or all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • a pinch of fine sea salt
  • 2 teaspoon vanilla bean paste
  • 115 gram dark chocolate, chopped or callets  54 to 66%
  • 150 gram whole pecans or chopped

 

Divinity  fluff

  • 225 gram superfine sugar
  • 120 gram glucose syrup or light corn syrup *note
  • 90 grams water
  • 150 gram egg whites, pasteurized or fresh, but chilled
  • a pinch of cream of tartar
  • 3 tablespoons superfine sugar
  • seeds from 1 vanilla bean, optional
  • 150 to 200 gram pecans, chopped
  • 150 gram desiccated coconut for drizzle on top

 

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Directions for the Pecan Brownies

 

  • Preheat the oven to 355F°/180C°

     
  • Grease and line ( 8 by a 12-inch (20 x 30 cm) baking pan or jellyroll pan with parchment paper, leaving a slight overhang on all sides.

     
  • If using pecan flour, place your pecans in a food processor and grind them until fine.

     
  • Combine 60-gram pecan flour with 3 tablespoons unsweetened cocoa powder and a pinch of fine sea salt; for not a gluten-free option , combine 60-gram all-purpose flour, 3 tablespoons unsweetened cocoa flour, and 1 teaspoon fine sea salt and set aside for now.

     
  • Put 250 grams chocolate and 120 gram salted or unsalted diced butter in a heatproof bowl over a pan of simmering water ( bain-marie) and leave to melt slowly, stirring until smooth.

     
  • While the chocolate is melting, in a medium bowl, lightly mix 4 eggs eggs, 350 gram sugar, and 2 teaspoons vanilla bean paste together using a whisk just to combine for about 30 seconds.

     
  • Remove the chocolate/butter mixture from heat, pour it into the egg mixture and whisk together quickly until combined, about 30 seconds ( do not overmix)

     
  • Add the pecan flour/cocoa mixture or the all-purpose flour/cocoa mixture, whole pecans or chopped pecans, and chopped dark chocolate. 

     
  • With a wooden spoon or spatula, fold it together until just combined. Do not overmix.

     
  • Pour the batter into the prepared baking tray and smooth the top with a spatula or the back of a spoon into an even layer.

     
  • Bake in the center of the oven for 25  to 30 minutes at 355F°/180C°. Take care not to overbake, or they won´t be as fudgy on the inside. If you bake your pecan brownie longer than I recommended, you risk and having less of the luxurious texture of these pecan brownies.

     
  • After the brownies are baked, it will look underbaked, but it will firm up after it has been in the fridge; I prefer baking them for 25 minutes. 

     
  • Allow the brownie to cool in the baking pan on a wire rack until completely cool, then refrigerate for at least 4  hours, preferably overnight, to get set and fudgeier.

     
  •  If you want to skip adding the divinity fluff on top of the pecan brownies. Transfer the pecan brownies to a cutting board by lifting the edges of the parchment paper. Using a sharp knife, cut into 12 to 16 large squares, or 24 to 30 mini squares.

     
  • Leftover pecan brownies can be stored tightly wrapped in the refrigerator for up to 1 week. Or you can freeze them, covered, in double plastic wrap for 1 month.

     
  • When ready to enjoy, take the brownies out of the freezer and place them in the refrigerator for at least 1 hour. Unwrap and enjoy!

 

Divinity Fluff

 

  • Baker's note:  For best results, use pasteurized egg whites, if using fresh store the egg whites in the fridge for a couple of days before using them, chilled egg whites as the proteins are tougher and break down more slowly. This creates a stronger meringue once a pinch of cream of tartar and 3 tablespoons of sugar are added. Whip the egg whites to reach maximum volume by the time the sugar syrup is ready. Make sure to cook the cooked syrup into the egg whites slowly to prevent lumps. I recommend removing the saucepan with the sugar syrup from the heat when it reaches 116.5°C, as the saucepan is still hot, and this causes the temperature to rise to 117°C, be aware that once the sugar syrup passes 110°C, it quickly rises to 117°C/242.6°F.

     
  • If using a fresh vanilla bean; "Using a knife, make a lengthwise cut in the vanilla bean and scrape out the seeds. Set them aside for now."

     
  • In a 20 cm (8-inch) wide saucepan, combine 225 grams of superfine sugar, 120 grams of glucose, and 90 grams of water. Stir with a clean finger until the sugar is evenly moistened and looks sandy. When the sugar melts and starts bubbling, use a clean pastry brush to brush down the pan sides with cold water to remove sugar crystals. Cook over medium heat, without stirring, until the thermometer reads 117°C/242.6°F.

     
  • Meanwhile, clean the inside of a stainless steel or glass bowl and the whisk attachment with a paper towel moistened with lemon juice. This step eliminates grease traces, which could prevent egg whites from stiffening.

     
  • In the mixer's bowl, combine 150 grams of egg whites, 3 tablespoons of superfine sugar, and a pinch of cream of tartar. Start the mixer on low speed.

     
  • Once the sugar syrup hits 110°C/230°F, increase the mixer speed to medium-high. Whip the egg whites until they have stiff peaks but remain shiny and soft. Monitor the egg whites to prevent over-whipping. Ensure the sugar syrup reaches 117°C/242.6°F., and the egg whites are correctly whipped.

     
  • When the sugar syrup reaches the right temperature, remove it from heat. With the mixer on high, pour the syrup into the egg whites in a thin steady stream, aiming between the bowl's edge and the whisk to avoid splatter.

     
  • Continue mixing on high until the marshmallow fluff is thick, glossy, and holds a firm peak. Mix for 10-20 minutes to achieve this consistency. The mixture should be between 30°C to 35°C (86°F to 95°F) when done.

     
  • If desired, mix in the seeds from 1 vanilla bean at the end for an additional 30 seconds.

     
  • Stir in coarsely chopped pecans.

     
  • Take your pecan brownies out of the fridge, and s pread divinity fluff immediately on top of your cold pecan brownies.  

     
  • Cover the top with   desiccated coconut, gently press it down onto the divinity fluff to attach it, cover the top with plastic wrap, and place in the fridge for at least 2 hours to set.

     
  • Just before serving, transfer the pecan brownies to a cutting board by lifting the edges of the parchment paper, and pull the parchment paper away. The sides that are not covered with desiccated coconut will be sticky, gently press more desiccated coconut on all the sides.

     
  • Using a sharp knife, cut into about 12 to 16 equal large squares or any shape you prefer or 24 to 30 mini squares. Working with 1 square at a time, dip all the sides into more desiccated coconut.

     
  • For maximum freshness and deliciousness, serve the pecan brownies with divinity fluff on the day they are made or within 2 days, keep leftovers in the fridge.

     

F or step by step pictures how to make

 → Pecan Brownies with Divinity Fluff

Click 
here

 

F or step by step pictures how to make the base for the

→  Fluff Frosting

Click 
→  here


 

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