Double Chocolate Brownies

Recipe slightly modified. Original from Real Simple magazine.

This recipe is so simple and delicious, I promise, you will never buy brownie mix from a box again! The butter is key in this recipe. Rather than using oil, the butter gives these brownies a rich creamy texture that's hard to resist.

What you'll need

3/4 cup All-purpose flour

1/4 cup Cocoa powder (unsweetened)

1/2 tsp Baking Powder

1/2 tsp Kosher salt
1/2 cup Unsalted butter

3/4 cup Semisweet chocolate chips

1 cup Sugar

2 large Eggs

1 tsp Vanilla extract

1/2 cup Pecans, chopped (optional)

How to

1.  Heat oven to 350°F. Line an 8-inch square baking pan with parchment paper.

2.  In a medium bowl, sift together the flour, cocoa, baking powder and salt; set aside.

3.  In a large microwave-safe bowl, combine the butter and chocolate chips. Microwave on hight in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly. Whisk in the sugar, egg and vanilla until smooth.

4.  Add the flour mixture and pecans (if using) and mix until just combined (do not overmix).

5.  Spread the batter in the prepared pan and bake until a toothpick inserted in the centre comes out clean, 30-35 minutes. Let cool completely in pan.

6. Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares (4 rows by 4 rows).