Chocolate Fudgy Brownies
Crunchy crinkly top, fudgy gooey center, pecans in every bite, and a deep chocolaty taste all wrapped up in a tiny square.
Ingredients
- 1/2 cup unsalted butter
- 10 oz semi sweet chocolate chips
- 3 large eggs room temperature
- 1¼ cup granuated sugar
- 1 tsp salt
- 1 tsp vanilla extract
- ¾ cup all purpose flour
- 1 cup pecans roughly chopped (optional)
Instructions
- Preheat oven to 350°. Line an 8X8 nonstick pan with parchment paper, allowing some of the paper to overhang the edges.
- In a medium microwave safe bowl, add chocolate and butter and microwave for 30 seconds. Stir and continue to microwave in 30-second increments until melted and smooth. Set aside.
- In a medium size bowl, add eggs, sugar, vanilla and salt. Whisk until combined. Slowly drizzle in the chocolate/butter mixture while continuously whisking. Once fully incorporated, fold in the flour with a rubber spatula. Add nuts and mix just until combined.
- Pour batter into prepared pan and smooth it out using a spatula until it reaches all the edges of the pan. Bake for 35-40 minutes until top is crinkly and a toothpick inserted into the middle comes out with a few moist crumbs. Don't over bake.
- Set pan on wire rack and allow to cool completely. Remove brownies from pan using the overhanging edges of the parchment paper to lift it. Cut into 16 bars and serve. Store in airtight container for up to 3 days.