Dark Chocolate (1 cup)
Butter (2/3 cup)
in a saucepan over low heat. Set aside to cool. Then stir in the
All-Purpose Flour (1 cup)
Baking Powder (1/2 tsp)
Granulated Sugar (1/2 cup)
Ground Cinnamon (3/4 tsp)
Pecans (1 cup)
and combine with the chocolate mixture to make a batter.
Line a baking tray with parchment paper and pour the batter over the paper, spreading evenly.
Bake brownies on shelf level 2 on the 'Humidity Low’ program at 190 degrees C (375 degrees F) for 20 minutes. The brownies are done when a knife comes out clean.
Allow the brownies to cool. If desired, serve cut into squares with
Fresh Raspberries (to taste)
Whipped Cream (to taste)
on the side.