Makes 16 brownies
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
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.
Printed from www.TheComfortofCooking.com