Why should you make these brownies? They are quick and full of chocolate, ready to be topped with some ice cream or tucked into a lunchbox. I like to have a variety of recipes so that if I'm out of the ingredients for one, chances are I'll have them for another. These brownies ton't need to be topped with icing, but you can toss on some chocolate chips to make them extra special.
(the original recipe is by Melissa McMacken)
1/2 cup unsalted butter
1 cup flour
1/4 tsp baking powder
1/8 tsp salt
2 oz unsweetened chocolate, coarsely chopped
1 oz semi sweet chocolate, coarsely chopped
1 cup brown sugar, packed
1/4 cup sugar
2 large eggs
1 tsp vanilla
1 cup chopped pecans
3/4 cup chocolate chips
Melt chocolates and butter over low heat on the stove until smooth. You could use a double boiler over simmering water, but I often don't. Let the chocolate cool a bit. Whisk in the sugars, and then the eggs one at a time, whisking well after each, and then the vanilla.
In a separate bowl mix the flour, baking powder and salt together with a fork. Dump into the bowl with the chocolate/egg mixture and stir until just combined.
**At this point, if you want to add 1 cup chopped pecans, go for it! I can't eat nuts so I omitted that step.
Pour the batter into a greased 9x9 inch square baking pan and smooth the top. Sprinkle with a few handfuls of semi-sweet chocolate chips and press them down gently (don't submerge them though).
Bake in a pre-heated oven at 350 F for about 30 minutes. Allow to cool completely and then pop them out of the pan and slice. Mmmm! I couldn't even resist taking a bite during the photo op.
Makes one 9x9 inch pan, or about 12 brownies.
