These brownies are rich, fudgy, and feature the delightful crunch of toasted pecans.
Preheat your oven to 325°F and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
Using parchment paper with an overhang makes it easy to lift the brownies out of the pan for cutting.
Melt the butter in a saucepan over medium heat, stirring occasionally, until it turns golden brown and has a nutty aroma.
Keep an eye on the butter as it browns to avoid burning it; the nutty aroma is your cue.
Remove the saucepan from heat and stir in the sugar, cocoa powder, and salt until well combined.
Mix thoroughly to ensure the sugar dissolves slightly in the warm butter for a smoother batter.
Add the eggs one at a time, whisking vigorously after each addition until the mixture is smooth and glossy.
Whisking vigorously helps to create a shiny and cohesive batter.
Stir in the vanilla extract and then fold in the flour until just combined.
Avoid overmixing the flour to keep the brownies tender.
Fold in the toasted pecans and pour the batter into the prepared pan, spreading it evenly.
Toasting the pecans beforehand enhances their flavor and adds a delightful crunch.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Check for doneness a few minutes early to avoid overbaking, which can dry out the brownies.
Allow the brownies to cool completely in the pan before lifting them out using the parchment paper overhang and cutting into squares.
Cooling completely ensures clean cuts and allows the flavors to set.
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