These brownies are rich, fudgy, and packed with chocolate and pecans for a delightful treat.
Preheat your oven to 325°F and grease a 9-inch square baking pan.
Greasing the pan ensures the brownies don't stick and are easy to remove.
In a mixing bowl, combine the flour, baking soda, and salt. Set aside.
Sifting the dry ingredients can help avoid lumps and ensure even mixing.
In a saucepan, melt the butter with the sugar and water over medium heat until just boiling. Remove from heat.
Stir constantly to prevent the sugar from burning.
Stir in 1 cup of chocolate chips and the vanilla extract until smooth.
The residual heat will melt the chocolate chips perfectly.
Add the eggs one at a time, mixing well after each addition.
Ensure the mixture is not too hot to prevent the eggs from cooking.
Gradually mix in the dry ingredients until just combined.
Avoid overmixing to keep the brownies tender.
Fold in the remaining chocolate chips and the chopped pecans.
Gently folding prevents the batter from deflating.
Spread the batter evenly into the prepared pan.
Use a spatula to smooth the top for even baking.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Avoid overbaking to keep the brownies fudgy.
Let the brownies cool completely in the pan before cutting into squares.
Cooling fully ensures clean cuts and better texture.
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