Spicy Pecan Brownies

• 4 (1-oz.) unsweetened chocolate baking squares
• 3/4 cup butter
• 1 1/2 cups granulated sugar
• 1/2 cup firmly packed brown sugar
• 3 large eggs
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 tablespoon ancho chile powder
• 2 tablespoons maple syrup
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon freshly cracked pepper
• 1 1/2 cups chopped pecans

1. Preheat oven to 350u0b0. Line bottom and sides of an 8-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in granulated and brown sugars. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour, vanilla, and 1/8 teaspoon salt.
3. Pour mixture into prepared pan.
4. Whisk together chile powder, maple syrup, cinnamon, 1/8 tsp. salt, and cracked pepper in a medium bowl. Stir in pecans. Sprinkle pecan mixture over batter.
5. Bake at 350u0b0 for 42 to 46 minutes or until a wooden pick inserted in center comes out with a few moist crumbs, shielding with aluminum foil during last 15 minutes of baking to prevent excessive browning, if necessary. Cool completely on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil, and cut brownies into 16 squares.

unsweetened chocolate baking squares, butter, sugar, brown sugar, eggs, flour, vanilla, salt, chile powder, maple syrup, ground cinnamon, salt, freshly cracked pepper, pecans

Taken from www.myrecipes.com/recipe/spicy-pecan-brownies (may not work)