Ingredients
The following ingredients have 16 Servings
- 6 tablespoons unsalted butter, cut into pieces, plus more for the pan
- 1/3 cup cornstarch, spooned and leveled
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon table salt
- 12 ounces semisweet chocolate chips
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 cup chopped pecans or walnuts
Instruction
- Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a bit of overhang on two sides (Buttering underneath the parchment will help it lay flat on the baking pan).
- In a small bowl, whisk together cornstarch, cocoa, cinnamon and salt. Set aside.
- In a large microwaveable bowl, microwave butter and chocolate in 20-second increments, stirring between, until melted and smooth, about 2 minutes. Stir in sugar and vanilla. Stir in eggs one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans.
- Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes. Let cool completely in pan on a wire rack or trivet. Using paper overhang, lift brownies out of pan and cut into 16 squares.
- Store in an airtight container, up to 3 days.
- Enjoy!
