I have a deep and abiding love for brownies. They are so friggin' good. I started making them at age 11 with some much appreciated guidance from Duncan Hines, and until I got to college, it never even occurred to me that I could make them from scratch. But then I did make them from scratch ... and my whole world changed. Homemade brownies are so easy and forgiving, they require only a handful of ingredients, and they taste like heaven. Brownies are also very versatile: you can make lots of substitutions, tweak measurements to get a different texture, and the results will still be delicious.
I realize that there is a battle of sorts when it comes to this delectable chocolatey treat, but I only believe in one kind of brownie. Fudgey. (Cakey brownies make me sad.) There are no other brownies, so we won't discuss the matter any further! And on that note, well, I wanted to name this recipe "Extra Chewy Fudgey & Nutty Brown Butter Cocoa Brownies with Cacao Nibs & Pecans (and Optional Chocolate Chips)" but it looked really cluttered as the title of the post, and it was a little long. However, it does describe these brownies perfectly! They are not for the faint of heart.
