Ingredients & Directions

6 tablespoons unsalted butter, cut into pieces, plus more for pan
⅓ cup cornstarch (spooned and leveled)
¼ cup unsweetened cocoa powder
½ teaspoon ground cinnamon
½ teaspoon fine salt
12 ounces semisweet chocolate chips
¾ cup sugar
1 teaspoon pure vanilla extract
3 large eggs
1 cup chopped toasted pecans

Preheat oven to 350°F
Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides.
Whisk together cornstarch, cocoa, cinnamon, and salt.
In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes.
Stir in sugar and vanilla.
Stir in eggs, one at a time, until combined.
Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes.
Stir in pecans.
Pour batter into pan and smooth top.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through.
Let cool completely in pan on a wire rack.
Using paper overhang, lift cake out of pan and cut into 16 squares

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