- 4 squares unsweetened chocolate
- ¾ cups unsalted butter
- 1¾ cups granulated sugar
- 3 eggs
- 1 cup all-purpose flour
- 1 teaspoon vanilla
- 1 cup pecan pieces
- 1 cup semisweet chocolate chips
- Preheat oven to 325ºF.
- Line a 13-inch-inch-by-9-inch glass pan with a double layer of tin foil. Extend the foil ends a couple of inches over the shorter side of the pan. Grease the tin foil with butter.
- Place chocolate in a 1½-quart microwave-safe bowl. Microwave on medium (50%) 2 minutes; stir. Microwave on medium 30 seconds to 1 minute longer, or until chocolate can be stirred smooth and is glossy, stirring twice.
- Mix in sugar; blend well. Allow to cool a bit.
- Add the three eggs; beat in well. Now add the flour, blending it in well. Add the nuts. Pour batter into the prepared baking dish. Sprinkle the chocolate chips evenly over the batter.
- Bake in a preheated oven for 30 minutes or until toothpick inserted in center comes out clean. Don’t overcook this. Remove from oven.
- Allow to cool before cutting. Cut into portions which meet with your discretion. This is a dense, chewy, fudgey type brownie.
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