Photo of Pecan fudge brownies by WW

Pecan fudge brownies

Total Time
40 min
10 min
25 min
These nutty, fudge brownies are both decadent and delicious. They feature both all-purpose flour and white whole wheat flour for a hint of nuttiness, sugar for sweetness, and chopped pecans that are stirred into the batter right before baking. There's only 10 minutes of prep time, as the rest of the time is hands-off as the brownies bake in the oven. Feel free to substitute hazelnuts, cashews, or pistachios for the almonds, or omit the nuts entirely if you enjoy an all-chocolate brownie; no one would ever blame you for that.


All-purpose flour

½ cup(s)

White whole wheat flour

¼ cup(s)

Baking powder

½ tsp

Table salt

¼ tsp

Unsweetened cocoa powder

½ cup(s)

Unsalted butter

3 Tbsp, melted


1 cup(s)


1 large egg(s)

Egg white(s)

2 item(s), large

Vanilla extract

2 tsp

Chopped pecans

¾ cup(s), toasted


  1. Preheat oven to 350°F. Line 8-inch square baking pan with foil, allowing foil to extend over rim of pan by 2 inches. Spray with nonstick spray.
  2. Whisk together all-purpose flour, white whole wheat flour, baking powder, and salt in small bowl. Whisk together cocoa and butter in large bowl. Add sugar, egg, and egg whites to cocoa mixture, whisking until blended. Whisk in vanilla. Stir in flour mixture until blended. Stir in pecans.
  3. Scrape batter into prepared pan and spread evenly. Bake until toothpick inserted into center of brownies comes out with moist crumbs clinging, 20–25 minutes. Let cool completely in pan on wire rack. Lift brownies from pan using foil as handles. Cut lengthwise into 4 strips, then cut each strip across into 4 squares. Yields 1 square per serving.