Instructions: *Note: You can use semisweet chocolate bars or baking chips for this recipe and omit the nuts; the result is still moist, chewy, fudgey bars. Passover vanilla sugar is available at markets that specialize in Jewish or kosher products.

Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan.

Melt the chocolate and butter or margarine over low heat. Cool to room temperature. Stir in the sugar, brown sugar, vanilla sugar, salt, eggs, cake meal and potato starch. Fold in 3/4 cup of pecans.

Spoon the batter into the prepared pan. Bake until the top seems set and is beginning to take on a crackled appearance, 35 to 40 minutes. Do not overbake. The brownies should be set and seem dry to the touch-but there should not be a dry crust around the sides.

To garnish, drizzle the melted chocolate over the brownies. Coarsely chop the remaining pecans and scatter them over the top.

This recipe yields about 30 squares.

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.