Almost one bowl brownies and Brownie cutting tip!

I was searching for an easy brownie to make with cocoa. I've been stuck on banana brownies with melted chocolate for so long, I thought it was time for change.  I contacted Anna at Cookie Madness and she suggested the one-bowl brownies.  I made them, but, as usual, with a few changes because A.: I'm lazy and B.: I've got other ingredients to use up!  I added chocolate chips, but next time I think I would add nuts instead since the chocolate chips seemed like overkill to me-if there is such a thing as chocolate overkill!  Anyways, I would say they came out perfect with the exception that they didn't have the shiny crinkly crust I want :(  That crust is still a mystery to me. There are many theories. Whenever I make banana brownies and use semi sweet chocolate I get the shiny, crackly crust. When I use bittersweet chocolate, I get more of a cake looking crust.   I thought maybe it had something to do with the sugar to fat ratio-the more heavy on the sugar and less heavy on the fat, the better chance for a crackly shiny crust.   Cocoa brownies disproved that theory since there is a lot less fat in them and I didn't get the shiny crust.   Boxed brownies have the "crust".  It can't be the melting theory because I melted the semi-sweet and the bitter sweet the same way. It can't be the stirring theory because I stirred them the same way.  Let me know if you have a theory! 

Brownie cutting tip:  Use a plastic knife. Works every time and brownies avoid sticking to it like it is the plague (not sure what a brownie considers a plague-maybe those fake baking chips?, but you get the idea!) Sometimes the knives break so have a few on hand!

My "flashy" picture.

My not so flashy picture.

Here is my modified version:
Almost One Bowl Brownies
Modified to fit an 8 x 8 baking pan.

8 tablespoons salted butter (1 stick)
1/2 cup +1/3 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour (used 1/3 cup all-purpose and 1/3 cup whole wheat pastry flour to make them a bit more healthy!)
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup +1/8 cup unsweetened cocoa powder (I used Hershey's)
1/2 cup semi sweet chocolate chips (I love Ghirardelli)
1/2 cup lightly toasted nuts of your choice (my favorites are pecans.)

Preheat oven to 350°.  Lightly grease the bottom only of an 8 x 8 metal pan.   I use PAM spray.

In a medium bowl whisk together the flour, baking powder, salt, and cocoa powder. Set-aside.
Melt butter in a microwave safe medium large mixing bowl. Whisk in the sugar, eggs, and vanilla.
When that mixture is smooth, whisk in the dry ingredients. Then stir in chocolate chips and nuts.
Bake on center rack of your oven for approximately 22 to 25 minutes or until a tooth pick inserted in the middle comes out with moist crumbs.    Cool completely before slicing. I use a plastic knife which works perfectly every time! Bon appétit!