Recipe: Spiced Chocolate Pecan Brownies (using cinnamon and black pepper)

SPICED CHOCOLATE PECAN BROWNIES

"Mexican chocolate is fragrant with vanilla and just a hint of cinnamon, and these fudgy pecan brownies reflect those flavors. They also cut easily and freeze beautifully."

1/2 cup (1 stick) unsalted butter
2 ounces unsweetened chocolate
2 eggs
1 cup sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
1/2 cup chopped pecans

Melt the butter and chocolate together in a saucepan set over low heat or in a glass bowl in the microwave. Set aside to cool for about 5 minutes.

Preheat the oven to 350 degrees F. Butter or coat lightly with vegetable spray an 8- or 9-inch square baking pan.

In a large mixing bowl, whisk together the eggs and sugar. Add the vanilla. Gradually whisk in the melted and cooled chocolate mixture; set aside.

In a small bowl, stir together the flour, cinnamon, salt, and pepper. Stir the flour mixture into the chocolate mixture. Stir in the pecans. Pour the batter into the prepared pan.

Bake in the center of the preheated oven for 25 to 30 minutes, until a cake tester inserted two-thirds of the way in from the edge of the pan comes out clean. The center should still be slightly sticky, as the brownies will continue to cook a little after they come out of the oven.

Cool on a wire rack for 15 minutes. Cut into 20 to 24 pieces. Cool completely before storing or serving. (Can be made 1 day ahead or frozen for a week or two.)

Makes 20 to 24 brownies
Source: Parties! by Melanie Barnard and Brooke Dojny