0.3 cup extra chocolate chips dark chopped (or use 2 ounces chocolate)
15 grams natural cocoa powder unsweetened
1.5 tablespoons corn syrup blended light with 3 tablespoons lukewarm water
86 grams chocolate dark coarsely chopped
1 large eggs cold
50 grams granulated sugar
0.5 cup pecans toasted chopped
73 grams powdered sugar
0.1 teaspoon salt
21 grams butter unsalted
2 teaspoons vanilla extract
Equipment
frying pan
sauce pan
oven
wire rack
baking pan
toothpicks
aluminum foil
Directions
Preheat oven to 350 degrees. Line an 8×8 baking pan with nonstick foil or line with regular foil and spray with cooking spray. Melt the butter in a medium size saucepan.
Add chocolate to the hot butter and remove from heat. Stir, using residual heat from chocolate, until it is melted and smooth. If the chocolate doesn’t melt completely, return it to a very low heat. When melted, stir in the cocoa powder, then stir in the sugar and the corn syrup/water mixture.
Add the vanilla, salt, and egg and beat with a spoon just until mixed.
Combine the flour and powdered sugar and stir into the batter. Make sure the batter is cool, then add the chocolate chips and nuts.
Pour the batter into the pan and spread evenly.
Bake for 22-24 minutes until a toothpick inserted in the center comes out mostly clean.
Let cool completely on a wire rack for at least 2 hours.
Remove the brownies from the pan by lifting the foil, then cut into 16 squares.
