1 and 1/2 cup pecan pieces or chopped pecans
14 tablespoons unsalted butter (7 ounces)
2 and 1/2 cups unsweetened Cocoa
1 cup and 3 tablespoons sugar
3 large eggs
2 teaspoons vanilla extract
1/2 cup all purpose flour
1/8 teaspoon salt
Preheat oven 325
8 x 8 x 2 inch baking pan - bottom lined with wax paper and sprayed with nonstick
vegetable spray
Toast pecans on a cookie sheet for about 10 minutes, stirring occasionaly
Cool completely
Melt the butter in a medium saucepan
Remove from heat and whisk in the cocoa
Whisk in the sugar, then the eggs and vanilla
Add the flour, salt and nuts and stir into the mixture using a spatula
Scrape the batter into the prepared pan and spread evenly
Bake 30 to 40 minutes
Cool completely
Loosen the brownie from the sides of the pan. Turn upside down onto a plate
Peel of the wax paper
Turn the brownie back over. Cut into 2 inch squares