Indulge in these rich and fudgy brownies loaded with pecans and a double dose of chocolate.
Preheat your oven to 325°F (165°C).
Preheating ensures even baking from the start.
Grease a 9-inch baking pan with butter or line it with parchment paper.
Lining with parchment makes it easier to remove the brownies.
In a small bowl, whisk together the flour and baking powder.
Sifting the flour can help avoid lumps.
In a saucepan, combine the sugar, butter, and water. Heat over medium heat until the butter melts and the mixture is smooth.
Stir constantly to prevent the sugar from burning.
Remove the saucepan from heat and stir in 1 cup of chocolate chips and the vanilla extract until melted and smooth.
Let the mixture cool slightly before adding eggs to avoid cooking them.
Transfer the mixture to a mixing bowl and let it cool for 5 minutes.
Cooling prevents the eggs from scrambling when added.
Beat in the eggs one at a time until well combined.
Ensure each egg is fully incorporated before adding the next.
Gradually stir in the flour mixture until smooth.
Mix just until combined to avoid overmixing.
Fold in the remaining chocolate chips and chopped pecans.
Reserve some nuts for sprinkling on top for a decorative touch.
Pour the batter into the prepared pan and spread evenly.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Avoid overbaking to keep the brownies fudgy.
Let the brownies cool completely in the pan on a cooling rack before cutting into squares.
Use a sharp knife for clean cuts.
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