Makes: one 9x13x2 inch pan
Ingredients:
1/2 pound of unsalted butter, cut into pieces
1/2 pounds of either Mijao or Bucare El Rey discos
1 cup firmly packed dark brown sugar
1 cup granulated sugar
1 cup scoop measured all purpose flour
1/4 teaspoon salt
4 large eggs
3 teaspoons vanilla extract
1 teaspoon cinnamon
2 cups of chopped pecans
Preheat oven to 350 degrees
Butter your cake pan and then line with parchment paper
In the microwave, melt the butter until it is very hot in a microwave safe bowl. Take the butter out of the microwave and add the chocolate and let the chocolate melt into the butter. Once the chocolate is almost competely melted, whisk the butter and chocolate together until smooth.
In another bowl, whisk together the brown sugar, granulated sugar, salt and flour until well combined. Whisk in the eggs, one at a time, and then whisk in the vanilla.
Mix and fold butter/chocolate mixture into the flour/egg/sugar mixture . Once that is well-mixed, add in the pecans and mix them in.
Using a flexible rubber spatula, scrape the batter into the pan onto the parchment paper and smooth and level out.
Put the pan on the middle rack in the oven and bake until the top and middle of the brownies are slightly firm, but still quite soft – about 40 minutes at 350 degrees. Don’t overcook, as they are going to firm up once they’ve cooled. Once the pan and brownies are completely cooled, but the pan in the refrigerator, covered, for a couple of hours. Now, you can take them out of the pan and cut them. You can sprinkle some powdered sugar over the top if wanted.
