These Cocoa Pecan Brownies are perfect for when you have a chocolate emergency and need brownies, STAT.

(If you don’t know what might constitute a chocolate emergency, my gosh, why are you even here?)

In any case, these brownies are great because they mix up quickly in a big pot, and they are a pretty straightforward bake, too. If you don’t like pecans, okay. Omit the nuts entirely, or use walnuts, a mix of nuts, cocoa nibs, whatever. This recipe can flex!

The one necessity: you need to enjoy these things. Really savor them. Maybe even stash some in the freezer for when that next chocolate emergency strikes.

PrintBready or Not: Cocoa Pecan BrowniesThese classic cocoa-based brownies mix up fast in a big pot, making for easy clean-up!Course Dessert, SnackCuisine AmericanKeyword bars, brownies, chocolate, pecansAuthor Beth CatoEquipment13×9 panIngredients1 1/2 cups unsalted butter 3 sticks3 cups white sugar2 teaspoons vanilla extract12 Tablespoons cocoa powder sifted6 eggs1 1/2 cups all-purpose flour1 cup chopped pecansInstructionsPreheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.In a large saucepan, heat the butter and sugar together on medium heat, stirring often, just until the butter is melted. Remove from heat. Stir in vanilla and cocoa powder. Add eggs one at a time, mixing in completely before adding the next. Stir in flour. Fold in the pecans.Pour batter into prepared pan. Bake for 30 to 35 minutes, until the very middle passes the toothpick test. Cool at room temperature, speeding the process in fridge if desired. Use foil to lift contents onto a cutting board. Slice up. Store in a sealed container.OM NOM NOM!