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Hatch Pecan Brownies

Hatch Pecan Brownies are light and dreamy with just the right combination of sweet and spice. The kettle corn topping upgrades the fun factor.
Servings 16


  • 6 tablespoons unsalted butter softened
  • ¾ cup granulated sugar
  • 5 large eggs separated
  • 1 pinch Melissa's Hatch Pepper Seasoning
  • 6 ounces dark baking chocolate
  • ½ package 8 ½-ounce Melissa's Red Hatch Pepper Pecans, chopped
  • 2 cups Melissa's Hatch Pepper Kettle Corn


  1. Preheat the oven to 350°F. Grease a 9 by 9-inch baking dish.
  2. In the large bowl of a stand mixer, cream the butter and sugar and mix in the egg yolks and then the pepper seasoning.
  3. Melt the chocolate in the top of a double boiler over medium heat and cool slightly so it won't melt the butter. Add to the butter mixture, mix well, and stir in the pecans.
  4. In the small bowl of a stand mixer, beat the egg whites until soft peaks form. Fold into the batter and combine until mixed and creamy. Pour into the prepared baking dish and sprinkle the kettle corn over the top.
  5. Bake until a wooden pick inserted near the center comes out clean, about 45 minutes. Cool for 30 minutes, cut into squares, and serve.