Get the Recipe:
Double Chocolate Cinnamon Pecan Brownies
Double Chocolate Cinnamon Pecan Brownies are wonderfully fudgy and nutty. Quick and easy, too!
Ingredients
- ¾ cup (170 g) unsalted butter
- 2 ounces (57 g) unsweetened chocolate, roughly chopped
- 6 tablespoons (31 g) unsweetened cocoa powder
- 1 ¾ cups (350 g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (120 g) all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (120 g) coarsely chopped pecans
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Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with aluminum foil or parchment paper so that the lining overhangs by an inch or two on opposite sides. Lightly grease the lining.
- Place the butter and chocolate in a large microwave-safe bowl. Heat in the microwave at half power in 30-second increments until the butter has melted and the chocolate melts when stirred. Stir until smooth. Allow to cool slightly.
- Whisk in the cocoa powder, followed by the sugar, and then the eggs and the vanilla. Add the flour, cinnamon, and salt, and whisk until combined.
- Stir in the pecans. If you like, reserve a few tablespoons of nuts to scatter over the top of the batter.
- Transfer the batter to the prepared pan and spread evenly. Scatter any reserved pecans over the top of the batter. Press down lightly.
- Bake 35 to 40 minutes, or until the edges are set and a pick inserted into the center comes out with a few crumbs attached.
- Cool the brownies in the pan on a wire rack. Then use the overhanging lining to remove the brownies from the pan. Cut into squares and serve.
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