Pecan Brownies

Prep Time 35

Cook Time 35

Servings 16

Preheat the oven to 325°F/160°C and ensure the rack is in the middle of the oven.
Place butter, eggs, and cream cheese on the counter to come to room temperature while preparing all other ingredients.
Break/cut pecans into small to medium-sized pieces. Spread them evenly on a baking sheet and bake for 7-9 minutes (or until you begin to smell a strong pecan smell). Stir every 2-3 minutes to ensure they don’t burn while toasting. Remove the pecans from the pan and cool completely. Keep the oven on while making the brownie batter.
Measure all other ingredients while pecans are toasting.

Use an 8-inch square baking pan fitted with two crisscrossed strips of parchment paper that extend past the edges of the pan by a few inches (i.e., enough parchment paper to help you lift the baked brownies out of the pan). Using a pan with straight sides will result in prettier corner brownies.

Place a large bowl on a double boiler over medium heat and melt the butter and chocolate. Stir frequently with a silicone spatula and ensure the bottom of the bowl does not touch the water (this will avoid the chocolate scorching).
Remove the bowl from the heat and place it on a heat-safe surface. Be careful because the bottom of the bowl will likely be hot.
Whisk the sifted cocoa powder into the melted chocolate mixture until no clumps remain. Then, add the sugar and combine.
Whisk in the eggs and vanilla until the mixture becomes thick and glossy.
Add the pieces of cream cheese to the bowl and use a fork to mash it and incorporate it into the batter. Continue this process until only small pieces of cream cheese are visible.
Mix the salt into the flour in a separate bowl before pouring into the batter. This will ensure the salt is evenly distributed throughout the brownies. Pour the flour mixture into the batter and stir until almost fully combined.
Add pecans and fold into the batter until evenly incorporated and no flour streaks remain.
Pour batter into the prepared pan and smooth the surface using an offset spatula or the back of a spoon.

Bake the brownies for 30-40 minutes, or until a toothpick inserted 1 inch from the edge comes out clean. If you have an instant-read thermometer, the center should register approximately 190°F/88°C.

Remove the brownies from the oven and cool in the pan for 10 minutes. Carefully lift the parchment paper out of the pan and set on a cooling rack to cool completely. To remove the parchment paper, invert the cooled brownies and peel the paper off the bottom.
To cut the cooled brownies, move them to a cutting board and use a knife to cut 16 brownies.
These brownies are best the day they are baked, but they can be stored in an airtight container for up to 1 week.