Toasted Pecan Bumper Brownies - Right Sized For Your Pleasure

This started at the park when I had the last Right Sized Brownie on the bumper of the Jeep at a water stop from the previous recipe.  I repeat the recipe below the SHORT narrative. 

See, I realized that I needed Toasted Pecans in this Brownie.  Sure they are great without, but I personally can afford the extra 30 calories each Brownie since Without they are 110, With they are 140, and my workouts burn 1000 calories per hour and my workouts are typically 2 hours or more.

Right Sized Toasted Pecan Brownie Recipe:

Toasted Pecans:

1. Measure out 40g, 1.4 ounce of chopped Pecan pieces.
2. Warm a skillet over low to medium heat.
3. Add the Pecans to the skillet. 
4. Stir, Shake or Jiggle the Pecans frequently as they will toast FAST!
5. I cook my Pecans for about 3 minutes on the heat and then test for flavor.

Brownie recipe:

Note:  I measured everything with a gram scale.  I have one and it works well, however typically volumes are used.  Maybe next time, huh?

I followed the recipe below faithfully and got some wonderful treats.  It fell together in about 10 minutes.  Cooked in 15.

Ingredients:

• 1/3 cup (42 grams) whole wheat flour or all-purpose flour
• 1/4 cup (29 grams) Cocoa Powder (sifted if needed)
• 1/16 teaspoon salt (nobody has one of those, I eyeballed "half" of a 1/8 tsp)
• 1/4 cup plus 2 teaspoons (65 grams) coconut oil or unsalted butter (melted and slightly cooled)
• 1/2 cup (100 grams) granulated sugar or coconut sugar
• 1 teaspoon vanilla extract
• 1 large egg (about 50 grams, out of shell)
• 1/4 cup (43 grams) chocolate chips, plus extra mini chips for the top

How to make them:
9 Brownies as in the picture are 40g/1.4 oz each.

1. Prep your pan: Line cupcake pan with 9 cupcake papers.
2. Mix the dry ingredients: In a bowl, combine the flour, cocoa powder, and salt. Set aside.
3. Mix the wet ingredients: In a separate bowl, stir together the melted coconut oil or butter with the sugar and vanilla.
4. Once blended, mix in the egg until just combined.
5. Combine everything: Add the dry mix to the wet bowl a little at a time. Stir gently until almost no flour is visible. Fold in the chocolate chips.
6. Preheat the oven: Set it to 350°F (175°C).
7. Pour and top: Transfer the batter into your prepared pan. Sprinkle mini chocolate chips on top for extra gooeyness.
8. Cook for 12 to 20 minutes. The top should look set with a thin crust.
9. A toothpick in the center will come out a bit wet. The edges should have soft crumbs.
10. Cool before serving: Let them cool completely in the pan. They’ll continue to firm up as they sit.