Becca's Brownies
becca’s brownies
Total cook time: 1 hour
Ingredients
Semisweet Chocolate Chips: 1 cup (175g)
Unsalted Butter (Cut into pieces): 1/2 cup (1 stick, 112g)
Vanilla Extract: 1-1/2 teaspoons
Flour: 1/3 cup (45g)
Cocoa Powder: 1/4 cup (25g)
Kosher Salt: 1/2 teaspoon (2g)
Cinnamon: 1/4 teaspoon
Granulated Sugar: 1 cup (200g)
Egg (Large): 2 (100g)
*Pecans (Chopped, Toasted): 1/4 cup
*Optional!
A Few Notes:
Don’t try to cut the brownies until they’re cool! Really - you’ll end up with a gooey mess (a delicious mess, but just trust me). You can hurry things along by putting the pan in the freezer.
Yes, you can omit the cinnamon if you must (break my heart)
*Special equipment: 8x8 square cake pan, parchment paper
The How To:
Preheat the oven to 350 degrees F and line the bottom and sides of an 8x8 square baking pan with parchment paper. Butter the parchment paper.
Add the chocolate chips and butter to a medium heat proof bowl. Microwave in 30 second increments until melted, stirring between each increment. Watch carefully to make sure you don’t burn your chocolate! Stir in the vanilla extract. Set aside to cool slightly.
In a small bowl, whisk together the flour, cocoa powder, kosher salt, and cinnamon.
In a large mixing bowl, whisk together the sugar and eggs for a minute or two, until the mixture is thick and pale yellow. Whisk in the chocolate mixture. Fold in the dry ingredients and pecans (if using) with a rubber spatula.
Pour the batter into your prepared pan - it will be thick! Make sure to spread it out all the way to the edges of the pan in an even layer. Bake at 350 degrees F for 30 minutes, until set. Let cool completely (yes, really).
