Prep Time
10 Mins
Cook
1 1/2
Bake Time
42 Mins
Cool Time
1 Hour
Yield
Makes 16 servings

This is our adaptation of a recipe many of our foodies use from Baker's Chocolate.

How to Make It

Step 1

Preheat oven to 350°. Line bottom and sides of an 8-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Step 2

Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in granulated and brown sugars. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour, vanilla, and 1/8 teaspoon salt.

Step 3

Pour mixture into prepared pan.

Step 4

Whisk together chile powder, maple syrup, cinnamon, 1/8 tsp. salt, and cracked pepper in a medium bowl. Stir in pecans. Sprinkle pecan mixture over batter.

Step 5

Bake at 350° for 42 to 46 minutes or until a wooden pick inserted in center comes out with a few moist crumbs, shielding with aluminum foil during last 15 minutes of baking to prevent excessive browning, if necessary. Cool completely on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil, and cut brownies into 16 squares.

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