Classic Fudge Brownies

• 3 12 ounces bittersweet chocolate
• 9 tablespoons unsalted butter, softened
• 1 12 cups sugar
• 1 teaspoon vanilla extract
• 2 extra-large eggs, beaten
• 23 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 cup pecan halves (or pieces)
• 2 ounces bittersweet chocolate, chopped (or dark chocolate chips)

1. Grease a 9-inch square pan; line with parchment paper so that there is an approx 2 inch overhang on all sides.
2. Preheat oven to 350.
3. Break the 3 1/2 oz chocolate into pieces and put in a heatproof bowl.
4. Set the bowl over a pan of steaming water and melt the chocolate gently, stirring frequently.
5. Do not let the base of the bowl touch the water; remove the bowl from the pan and set aside until needed.
6. Put the butter in a large mixing bowl and use a hand-held electric mixer to beat until soft and creamy.
7. Add in the sugar and vanilla extract and continue beating until the mixture is soft and fluffy.
8. Gradually beat in the eggs; then beat in the melted chocolate.
9. Sift the flour and cocoa directly onto the mixture and stir inches.
10. When thoroughly combined add the nuts and the chopped chocolate and stir inches.
11. Transfer the mixture to the prepared pan, spread evenly, and level the surface.
12. Bake for 25-30 minutes until a skewer inserted in the center comes out just clean.
13. Remove pan from oven.
14. Leave to cool in pan until just warm before removing and cutting into 20 pieces.
15. Best eaten warm.
16. Once cold, store in an airtight container and eat within 5 days.

bittersweet chocolate, unsalted butter, sugar, vanilla, eggs, flour, cocoa, pecan halves, bittersweet chocolate

Taken from www.food.com/recipe/classic-fudge-brownies-457189 (may not work)