Double Chocolate Brownie

I found this brownie recipe on the back of a container of cocoa. After trying it, I cut it out and taped it into my cookbook. Unfortunately I don't know the brand of cocoa where this recipe came from. Quick and easy, this brownie recipe has single-handedly stopped me from buying box mixes. I've never done the chipotle chili powder with the nuts, but the cinnamon adds a delicious element either way.

• Ready In: 30 mins
• Serves: 16
• Yields: 16 Brownies

Ingredients

• 3⁄4 cup butter (margarine may be used)
• 1 1⁄4 cups granulated sugar
• 1  cup cocoa powder
• 1  teaspoon vanilla
• 2  eggs
• 1⁄2 cup flour
• 1⁄2 cup  semi-sweet chocolate chips
• 3⁄4 cup  toasted pecans, chopped (optional)
• 1  tablespoon cinnamon (optional)
• 1⁄4 teaspoon  dried chipotle powder (optional)

Directions

1. Pre-heat oven to 325.
2. In a saucepan, combine butter, sugar, cocoa powder, vanilla and spices if using. Over low heat, mix until butter is melted and combined, remove from heat.
3. Add eggs, one at a time, stirring well after each egg.
4. Add flour, stir just until combined.
5. Fold in chocolate chips and nuts.
6. Bake in an 8x8" parchment lined pan for 25 minutes.
7. cool completely before cutting.