Shirley Corriher's Fudgy Pecan Brownies with Cake Strips
Rich, fudgy brownies featuring a technique from renowned food scientist Shirley Corriher. These brownies combine three types of sugar with butter-roasted pecans and dual chocolate varieties for exceptional depth. The cake strips method ensures even baking, while overnight chilling creates the perfect dense, sliceable texture. Best served to chocolate lovers who appreciate supremely moist, bakery-quality results. The low-temperature baking and careful chocolate melting technique prevents the dry, cakey texture common in homemade brownies.
Ingredients
- 1 cups pecans
- 1 cups unsalted butter, cut into 1-tablespoon pieces, divided
- 2 tablespoons unsalted butter, cut into 1-tablespoon pieces, divided
- 12 ounces semisweet chocolate, chopped
- 1 ounce German's Sweet Chocolate OR unsweetened chocolateunsweetened chocolate1:1dietary
slightly less sweet result
- 4 large eggs
- 3 large egg yolks
- 1 cups dark brown sugar, packed
- 1 cup confectioners' sugar
- 2 tablespoons granulated sugar
- 3 tablespoons light corn syrup
- 1 tablespoon pure vanilla extract
- ¾ teaspoon salt
- 1 cups bleached all-purpose flour, spooned and leveled
Instructions
- 1
Position rack in center of oven and preheat to 300 degrees F
- 2
Spread pecans on baking sheet and roast for 10 minutes
- 3
Stir 2 tablespoons butter into hot pecans, cool, then coarsely chop
- 4
Line 13x9x2-inch pan with release foil or parchment
- 5
Place remaining butter around edge of microwave-safe glass bowl with chocolates in center
- 6
Melt chocolate and butter in microwave on 100% power for 1 minute, stirring twice, then 15 seconds more
- 7
Beat eggs with fork just to blend whites and yolks
- 8
Stir together eggs, egg yolks, all sugars, corn syrup, vanilla and salt with minimal mixing
- 9
Stir egg mixture into chocolate mixture by hand with minimal stirring
- 10
Stir in flour and pour batter into prepared pan
- 11
Soak cake strips in water and wrap around outside edge of pan
- 12
Bake until brownies just begin to pull away from edges, about 1 hour
- 13
Cool completely in pan on rack
- 14
Remove using foil overhang, wrap well in plastic wrap and refrigerate overnight
- 15
Cut into squares when completely chilled
Tips
Use cake strips soaked in water around the pan to prevent overbaked edges and ensure even browning throughout.
Err on the side of underbaking rather than overbaking to maintain the fudgy texture these brownies are known for.
Overnight chilling is essential for clean cuts - warm brownies will be too soft to slice neatly.
Good to Know
Wrap tightly and store at room temperature up to 5 days or refrigerate up to 1 week.
Can be made up to 3 days ahead. Wrap well and store at room temperature.
Cut into squares and serve at room temperature for best texture and flavor.
Common Mistakes
Use minimal stirring when combining wet and dry ingredients to avoid tough brownies.
Don't skip the overnight chilling step or brownies will be too soft to cut cleanly.
Avoid overbaking as brownies continue cooking from residual heat after removal.
Substitutions
Nut-Free Alternatives
General Alternatives
slightly less sweet result
FAQ
Can I make these without cake strips?
Yes, but edges may bake faster than center. Check edges frequently and tent with foil if browning too quickly.
What if I don't have German's Sweet Chocolate?
Substitute with equal amount unsweetened chocolate. The brownies will be slightly less sweet but equally delicious.
How long do these brownies keep?
Properly stored at room temperature, they stay fresh for 5 days. Refrigerated, they last up to 1 week.