Chocolate & Pecan Brownies - The Baking Explorer

Chocolate & Pecan Brownies

I am all about using up ingredients at the moment as I’m moving flats this month. The less boxes full of baking ingredients I have to carry, the better! I also made a pavlova over Easter for my family and I had some fresh egg yolks to use up. I hate wasting egg yolks so much that I have written a post called Things To Do With Egg Yolks. I’m always searching for new ones too and I found this awesome brownie recipe over at Buttercream & Chantilly Factory. It uses only egg yolks to create delicious gooey brownies. I halved her recipe, but you could easily double up if you have more egg yolks to use.

I started by chopping up 120g pecans. Luckily this was exactly how much I had left in my cupboard!

I melted 170g dark chocolate in a glass bowl over a pan of water and once fully melted I mixed in 100g caster sugar and 90g dark brown sugar. It didn’t look that great at this point!

I whisked up my 5 leftover egg yolks with 40ml double cream and 1/2 tsp vanilla extract.

I poured the egg mixture into the chocolate and mixed until combined. It mixed in well and looked a lot more tasty!

Finally I added 95g plain flour, the pecans and a pinch of salt and mixed well.

I poured the mixture into a lined 8×8 tin.

I baked on 350F/180C/Gas Mark 4 for 20 minutes.

The brownies were so deliciously rich and chocolatey. Somehow they tasted even better the next day!

I am entering this into this month’s Alphabakes, hosted by Caroline Makes… and The More Than Occasional Baker. This month’s letter is ‘B’ – for brownies in my case!

I am also entering these brownies into this month’s Tea Time Treats, hosted by Lavender & Lovage and The Hedgecombers. This month’s theme is chocolate.

And also into Simply Eggcellent hosted by Belleau Kitchen. They only use the yolks, but hopefully that’s good enough! The theme this month is chocolate.

Chocolate & Pecan Brownies


  • 120 g Pecans chopped
  • 170 g Dark chocolate
  • 100 g Caster sugar
  • 90 g Dark brown sugar
  • 5 Egg yolks
  • 40 ml Double cream
  • 1/2 tsp Vanilla extract
  • 95 g Plain flour
  • A pinch of Salt


  1. Melt the dark chocolate in a glass bowl over a pan of water and once fully melted, mix in the caster sugar and dark brown sugar
  2. Whisk up the egg yolks, double cream and vanilla extract
  3. Pour the egg mixture into the chocolate and mix until combined
  4. Add the plain flour, pecans and salt and mix well
  5. Pour the mixture into a lined 8x8 tin
  6. Bake on 350F/180C/Gas Mark 4 for 20 minutes. Once cool, slice into squares

8 comments / Add your comment below

  1. I do love brownies and bake endless variations of them. I've never tried one with egg yolks but I will bookmark this for when I have leftover egg yolks. I am a great lover of creating new recipes with leftovers. Good luck with the move! Thanks for entering AlphaBakes.

  2. oooh… egg yolks only, that is so interesting. I have a pretty gorgeous recipe for brownies but I am so intrigued by these. I must try them, they look stunning! A brilliant entry for Simply Eggcellent, thank you! x

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