Step 1

Preheat the oven to 350 F (177 C). Line an 9 x 13 metal pan with a layer of parchment paper along the long sides and bottom of the pan.

Step 2

In a microwave safe mixing bowl add the butter and chocolate chips. Heat in 30 second increments, stirring after each until the butter and chocolate are fully melted and mixed together. Gently stir in the granulated sugar just to barely combine and return the mixing bowl to the microwave. Heat for 30 more seconds. Now stir the sugar fully into the melted butter and chocolate.

Step 3

Stir in the eggs, vanilla extract and cocoa powder and salt until smooth and glossy. This takes many whisks around the bowl.  Lift the flexible spatula or spoon and allow the batter to drizzle down. If the batter falls like a ribbon, it’s perfect. Whisk in the baking powder and flour until well combined. Fold in the chopped pecans or walnuts if using in the brownies.

Step 4

Evenly scoop the pecan brownie batter into the prepared pan. Use a flexible spatula to smooth the top of the brownies as needed. Bake for about 25 - 35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs or almost clean.

Step 5

Cool the brownies in the pan for 1 hour. For the fudgiest brownies, transfer the cooled brownies to the fridge to chill for 1 - 2 hours. Lift the brownies from the pan using the parchment paper onto a cutting board or serving board.Top with salted caramel sauce, more chopped pecans and chocolate chips, slice and enjoy.