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You are here: Home / Recipes / Sweets & Dessert / Chocolate Pecan Brookies

July 14, 2016 By Kristine

Chocolate Pecan Brookies

Filed Under: Sweets & Dessert | Updated: January 13, 2020 | Leave a Comment

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let’s talk about chocolate pecan chunk brookies! What the heck is a brookie you ask? Because, you know, a cookie alone isn’t good enough!

Delicious chocolate pecan rookies are a tasty cross between a brownie and a cookie,.
Don’t hate me, but this recipe is a kind of a mess and is more involved than my usual recipes, BUT let me assure that it IS totally worth it. It requires several bowls, a saucepan, and at least 2 cookie sheets. The dough is sticky and messy and somehow gets absolutely everywhere (WARNING!), but I swear, they’re delicious and you’ll love them anyway!

Delicious chocolate pecan rookies are a tasty cross between a brownie and a cookie,.
You know that light, shiny, flaky crust that brownies get on top of them after you bake them? Well these cookies have that! They have the deep chocolate flavor of a brownie, but the convenience of a cookie! And then, the added bonus of gobs of chocolate chips and the crunch of pecans…oh, my, goodness! They’re a must for those times you ‘need’ a good chocolate filled cookie!

Chocolate Pecan Brookies

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Course: Sweets & Dessert
Author: Kristine
Ingredients
  • 1/2 cup butter
  • 6 ounces semi-sweet chocolate chips
  • 2 eggs
  • 3/4 cup granulated sugar of choice
  • 2 tsp vanilla
  • 1/2 cup white whole wheat flour
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 2 cups chopped pecans
  • 6 ounces semi-sweet chocolate chips
Instructions
  • Preheat oven to 325 degrees.
  • In a medium saucepan melt butter and 6 ounces of chocolate chips over medium heat until smooth. Let cool.
  • In a small bowl, whisk eggs and sugar until light yellow and well incorporated.
  • Stir in vanilla and mix well.
  • In a medium bowl, whisk whole wheat flour, cocoa powder, baking powder, and sea salt.
  • Add cooled chocolate mixture to the eggs and stir.
  • Slowly add flour mixture to wet ingredients and mix until blended.
  • Fold in pecans and chocolate chips.
  • Drop by the teaspoon onto lined baking sheets (dough will be sticky and messy).
  • Bake for 12 minutes, rotating halfway through.
  • Let cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Did you make this recipe? We want to see!Mention @kristineinbetween or tag #kinbetween!

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Hi there, I’m Kristine! Cookie baker, picture taker, sharer of all my passions. I retired from Medical Transcription after 20 years to run this blog full-time. I live in Arizona with my husband and our two grown girls. Learn More…

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