6tablespoonsunsalted buttercut into pieces, plus more for the pan
1/3cupcornstarchspooned and leveled
1/4cupunsweetened cocoa powder
12ouncessemisweet chocolate chips
1teaspoonpure vanilla extract
1cupchopped 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.
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