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Dipped Brownie Wedges

Servings 12 wedges


  • 1/2 Cup Butter (113 g/ 4 oz)
  • 1/2 Cup Unsweeten Chocolate (90 g/ 3 oz)
  • 2 Eggs
  • 3/4 Cup Sugar (150 g / 5 oz)
  • 1 tsp Vanilla extract
  • 3/4 Cup AP flour (90 g / 3 oz)
  • 3/4 Cup Coarsly chopped toasted Pecans (100 g /3.5 oz)

Dipping Chocolate

  • 1/4 Cup Bittersweet Chocolate Chips (30 g/1 oz)
  • 1/4 Cup White Chocolate chips (30 g/1 oz)
  • 1 tsp shortening
  • 1/4 Cup Chopped pistachios
  • 1/4 Cup Freezed drid strawberries, crumbled


  1. Preheat oven to 325 F. Line a 9" round baking pan with parchment paper and set aside.

  2. Place the butter and unsweetened chocolate in a saucepan over a medium heat and allow to melt while stirring. Remove from heat and allow to cool.

  3. In a bowl of a standing mixer, beat the eggs on high speed for about 1 minute. 

  4. Add sugar and vanilla and keep beating for 2 minutes until you get a thick light yellow mixture.

  5. Change the speed to low and add the melted chocolate then sprinkle in the flour. Mix just to combine.

  6. Pour the batter into the cake pan spread and sprinkle evenly the toasted pecans. 

  7. Bake for 20-25 minutes. It will be ready when a toothpick comes out with crumbs from the center of the cake.

  8. Allow the Brownie to completely cool in the pan. 

  9. Remove the Brownie from the pan and it into four quarters and each quarter cut into 3 wedges.

  10. Dip outer side of the Brownie into the melted chocolates and sprinkle with Pistachio or Strawberries.

To Make the Dipping Chocolate

  1. Place the semisweet chocolate and white chocolate in separated bowls, add 1/2 teaspoon of shortening to each bowl.

  2. Place each bowl in the microwave and melt in increments of 15 seconds, stirring at the end of every 15 seconds.