Brownie Slowpokes

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper, leaving an overhang for easy removal later.

2. In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and well combined.

3. Add the granulated sugar to the chocolate mixture and stir until fully incorporated.

4. Beat in the eggs, one at a time, ensuring each is fully mixed in before adding the next.

5. Stir in the vanilla extract until well combined.

6. In a separate bowl, whisk together the flour, cocoa powder, and salt until evenly mixed.

7. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

8. Gently fold in the chopped pecans, reserving a handful for topping if desired.

9. Pour the batter into the prepared baking dish, spreading it out evenly.

10. If desired, sprinkle the reserved pecans on top of the batter for an extra crunch and visual appeal.

11. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

12. Allow the Brownie Slowpokes to cool in the baking dish for at least 15 minutes before using the parchment overhang to lift them out and transfer to a cutting board.

13. Slice into squares or bars, depending on your preference, and serve warm for a gooey chocolate experience or chill in the fridge for a fudgier texture.