"We seldom get into trouble when we speak softly. It is only when we raise our voices that the sparks fly and tiny molehills become great mountains of contention."
- - Gordon B. Hinckley
December 9, 2014
White Chocolate Pecan Brownies
by Melanie Gunnell

What business do I think I have posting a white chocolate recipe when Iíve been less than kind to dark chocolateís nemesis, I donít know. But Iím here to tell you that even as a white chocolate non-craver (and dare I say, despiser), these white chocolate pecan brownies are to-die for.

I donít know what it is about them. They are buttery and insanely chewy with a delightful creaminess, thankyouverymuch†white chocolate. Plus, the lightly toasted pecans are the perfect crunchy compliment to the sweet white chocolate. (And donít even get me trying to explain how Iím not actually a huge nuts-in-brownies fan either; clearly I donít know who I am anymore.)

I originally spied the idea of white chocolate pecan brownies in this enormous baking book my brother Nate gave me years ago. But the recipe was a massive fail. They tasted pretty good but looked so ridiculously messy and gross. Iím not sure why I even persevered, but after another three or four times of tweaking and testing, and yes, tasting, these are the perfect white chocolate pecan brownies (and nothing like the original, thank goodness).

I know many of you will say they arenít really brownies in the technical sense of the word. But brownies they shall be called since they employ the same mixing method as traditional brownies (melting the chocolate and butter together before adding the dry ingredients) versus their blondie counterparts which are usually mixed up like traditional drop cookies but baked in bar form.

Not to toot my own horn or anything, but is there some kind of award for continuing to support and promote white chocolate when Iím not an inherent fan? Iíd like to say I took one for the team here, but in all actuality, I think these brownies have definitely put me in the camp of one who admires white chocolate.

Just donít give me a bag of white chocolate chips for snacking and think Iím going to be in any way satisfied. Iíll be throwing elbows like nobodyís business to get to my dark chocolate chips. My loyalty to white chocolate only goes so far.

White Chocolate Pecan Brownies
Yield: Makes a 9X13-inch pan of brownies

White chocolate chips do not melt well so don't use them in this recipe ó baking chocolate is what you need (not almond bark). I use the Ghirardelli brand of white chocolate usually found above or nearby the chocolate chips in the baking aisle.


  • 9 ounces white chocolate baking bars (not chips or almond bark), divided

  • 8 tablespoons (1 stick) butter

  • 2/3 cup lightly packed brown sugar

  • 2/3 cup granulated sugar

  • 3 large eggs

  • 2 teaspoons vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 1/2 cups coarsely chopped pecans, divided


  1. Preheat the oven to 325 degrees F. Lightly grease a 9X13-inch baking pan and set aside.

  2. Chop the white chocolate into small pieces (about the size of small raisins). Put 6 ounces of the white chocolate (about 1 scant cup, depending on how small the chocolate is chopped ó there should be about 1/2 cup remaining to stir into the batter later) in a large bowl with the butter. Microwave for a minute or two (watching closely so it doesn't burn and stirring every 30 seconds or so) until the mixture is smooth and completely melted.

  3. Stir in the brown sugar and granulated sugar and mix well. Add the eggs and vanilla and mix until well combined.

  4. In a separate bowl, whisk together the flour, baking powder and salt. Stir the dry ingredients into the wet ingredients, mixing just briefly. Add 1 cup of the pecans and the remaining white chocolate pieces while there are still lots of flour streaks remaining. Stir until the batter is combined.

  5. Spread the batter evenly in the prepared baking pan. Sprinkle the remaining pecans over the top. Bake for 35-40 minutes until the brownies are set on the sides and in the middle and a toothpick inserted in the center comes out clean or with just a few sticky crumbs.

  6. Let the bars cool completely in the pan. Slice and serve or store covered at room temperature or in the refrigerator. They will stay moist for several days.

Recipe Source: from Melís Kitchen Cafe

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About Melanie Gunnell

Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham Young University with a degree in public health, but for the past ten years, stay-at-home motherhood has been her job along with blogging-from-home for the past five.

She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for both the never-ending winters and the never-ending wrestling matches in her front room.


Calling(s): Primary pianist, CTR 6/7 Primary teacher, Activity Day leader

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