Pecan Brownies

Hey guys! Here is the recipe for the fabulous brownies Mom and I made yesterday! They are definitely one of my favorite brownie recipes because pecan brownies are my absolute favorite! Try these out and let me know what you think! XO 
makes 12 or 16 brownies
9-inch square baking pan
3/4 cup unsalted butter, cut into chunks, plus more for the pan
4 oz unsweetened chocolate, chopped
2 oz bittersweet chocolate, chopped
1 1/4 cups all-purpose flour
1/2 tsp. baking powder
1 1/2 tsp. kosher salt
2 cups sugar
2 large eggs
1 tsp pure vanilla extract
1 1/2 cups roughly chopped toasted pecans
  1. preheat oven to 350F. Butter the pan, then line the pan w/ a 9-in-wide strip of parchment paper that fits the bottom of the pan and up 2 of the sides with a little overhang. Butter the paper
  2. melt butter and chocolate in either a double broiler or in the microwave- I did it in the microwave. stir mixture to combine using a rubber or silicone spatula and set aside
  3. put the flour, baking powder, and salt in a bowl and use a whisk to combine. set the dry ingredients aside
  4. in a large bowl, whisk the sugar, eggs, and vanilla extract together until smooth. then add the chocolate0butter mixture and whisk again until smooth. add the dry ingredients to the chocolate-egg mixture, folding with a rubber spatula until well combined. fold in 1 cup of the pecans
  5. scrape the batter into the prepared pan, smoothing the top with the rubber spatula. sprinkle the remaining 1/2 cup pecans evenly over the top.
  6. bake until the top looks dry and a skewer inserted into the brownies comes out mostly clean with a few crumbs clinging and maybe just a small streak of batter, 38 to 40 minutes rotating the pan halfway through the baking time
  7. remove the pan from the oven and cool on a wire rack for about an hour before unfolding. (the brownies will be soft when they are warm but will set up as they cool.) 
  8. to unfold the brownies, run a small knife along the 2 sides of the pan that are not lined with parchment paper, then invert onto a large cake cardboard or a parchment-lined baking sheet so the brownies slide out of the pan. invert again onto a large cake cardboard or parchment-lined baking sheet so the brownies are right side up. cut the brownies into 12 bars or 16 bars using a serrated knife 

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