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Pecan Brownies



  • Current rating: 5.0/5
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1 rating


18 lb. sugar
90 eggs, large
9 lb. chocolate, semi-sweet
6 lb. butter, unsalted
1 tsp. salt
1/2 cup vanilla extract
9 lb. cake flour
7 lb. pecans, chopped


  1. 1
    Melt Chocolate and butter together in steam kettle.
  2. 2
    Whip eggs, sugar, and vanilla in 40 qt. bowl until pale and almost doubled.
  3. 3
    Sift together dry ingredients
  4. 4
    Slowly add melted chocolate mixture to egg mixture while on 1st speed. Stop and scrape well.
  5. 5
    Change to paddle attachment on mixer.
  6. 6
    Add dry ingredients and pecans to batter. Mix on 1st speed until fully incorporated. Scrape bowl thoroughly.
  7. 7
    Deposit batter 3 1/2 qt. per pan, onto parchment lined full size sheet pans that have been thoroughly sprayed with pan release.
  8. 8
    Spread the batter evenly across the pans.
  9. 9
    Bake at 350ºF conventional oven, 300ºF convection oven, until centers of brownie sheet have risen and just started to recede. Approximately 25 minutes.
  10. 10
    Allow to cool at room temperature.
  11. 11
    Freeze sheets until firm. Use bench scraper to pop brownie sheet out of pan, top down, onto parchment. Peel off baking parchment from bottom of brownie sheet. place baking sheet back over brownie and flip up.
  12. 12
    Brownies can at this point be cut for service, or wrapped and frozen , up to 2 months.


Yield is based on dividing batter between 6 full size sheet pans,  cutting each sheet 8x12 to yield 96 portions per sheet. 

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cuisines North & South American, Other North American
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