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Brenda Gantt Brownie Recipe

Brenda Gantt Brownie Recipe

5 from 4 votes
If you’ve been searching for the Brenda Gantt brownie recipe that’s taken the internet by storm, you’ve found it! This copycat Brenda Gantt brownie recipe delivers those gloriously fudgy, pecan-studded brownies that made Ms. Brenda a household name.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 stick ½ cup / 113 g salted butter
  • ½ cup solid shortening Crisco or similar
  • 4 tablespoons unsweetened cocoa powder
  • 2 cups granulated sugar
  • 4 large eggs room temperature preferred
  • 1 cup all-purpose flour White Lily recommended, NOT self-rising
  • 2 teaspoons pure vanilla extract
  • 1 cup pecans roughly chopped into chunky pieces

Equipment

  • 9×13-inch baking pan
  • Medium saucepan
  • Whisk or wooden spoon
  • Measuring cups and spoons
  • Mixing bowl (optional)
  • Toothpick for testing doneness
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 9×13-inch baking pan, ensuring all corners are coated to prevent sticking.
  2. In a medium saucepan over medium-low heat, melt the butter and shortening together, stirring occasionally until completely liquified and combined. Remove from heat and let cool for 3-5 minutes.
  3. While the butter mixture cools, roughly chop 1 cup of pecans into chunky, irregular pieces-Brenda prefers big chunks, not finely chopped nuts.
  4. Stir the 4 tablespoons of unsweetened cocoa powder into the slightly cooled butter-shortening mixture. Whisk thoroughly until completely smooth with no cocoa lumps remaining.
  5. Add 2 cups of granulated sugar to the chocolate mixture. Return the saucepan to low heat and stir constantly until the sugar mostly dissolves and the mixture looks smoother (about 2-3 minutes). Do not let it boil. Remove from heat.
  6. Allow the chocolate-sugar mixture to cool for at least 5 minutes. This crucial step prevents the eggs from scrambling when added.
  7. Add the eggs one at a time, whisking vigorously after each addition until fully incorporated and the mixture becomes glossy and thick.
  8. Stir in 1 cup of all-purpose flour until just combined. Don’t overmix-stop as soon as you no longer see dry flour streaks.
  9. Add 2 teaspoons of pure vanilla extract and stir well to distribute the flavor throughout the batter.
  10. Gently fold in the chopped pecans, ensuring they’re evenly distributed but not breaking them into smaller pieces.
  11. Pour the thick, luscious batter into your prepared 9×13 pan and spread evenly with a spatula, reaching all corners.
  12. Bake at 350°F for approximately 30 minutes. Start checking at the 25-minute mark. Insert a toothpick in the center-it should come out clean or with just a few moist crumbs. Remember Brenda’s golden rule: do NOT overbake! Better slightly underdone than dry.
  13. Cool the brownies in the pan on a wire rack for at least 15-20 minutes before cutting into squares. Enjoy warm, at room temperature, or yes-even for breakfast!

Video

Notes

Store Brenda Gantt brownies in an airtight container at room temperature for up to 5 days-they stay incredibly moist. Refrigerate for up to 10 days if your kitchen is warm. Freeze individual brownies wrapped in plastic wrap and foil for up to 3 months. Reheat in the microwave for 10-15 seconds for that fresh-baked warmth.