Making 'Chocolate and Pecan Brownies' isn't a precise art, but we should treat it as such! A beautiful recipe, by Sophie Grigson. Thank you for reading and please feel free to comment!
Ingredients:
110g (4oz) plain chocolate, broken into squares.
110g (4oz) unsalted butter.
125g (4 1/2 oz) caster sugar.
175 (6oz) light muscavado sugar.
1 teaspoon vanilla extract.
2 eggs, beaten.
150g (5oz) plain flour.
a generous pinch of salt
110g(4oz) shelled pecan nuts, chopped.

Step 1: Preheating the Oven...

Preheat the oven to 170degrees /325degrees F/Gas Mark 3. Base-line a 20cm (8in) square, shallow baking tin.

Step 2: Beginning...

Put the chocolate and the butter into a bowl and melt gently over a pan of barely simmering water. Stir in the two sugars and the vanilla extract.

Step 3: Making the Brownie Batter...

Beat in the eggs, one at a time, and then mix in the flour, salt and pecans. Don't over-do the mixing. Oddly, but successfully, a brownie batter is better if it's a little unevenly mixed. And you really dont to get too much air into the mixture. Think fudgy all the way!

Step 4: Finishing Off...

Scrape into the prepared tin. Bake in the centre of the oven for about 30-40 minutes until set but not solid. Cool in the tin, then cut up into squares. Store those squares that are not gobbled up within the next hour, in an airtight tin. Hope all goes well in the process of making your chocolate and pecan brownies. Bon Apetite!