Instructions: "Pure, moist, and intensely bittersweet" [This is super, like a chocolate bar.] From Best-Ever Brownies by Rick Rodgers and Joan Steuer

Position a rack in the center of the oven and preheat to 350 degrees. Line the bottom of an 8-inch baking pan with wax paper. Lightly butter and flour the inside of the pan, tapping out excess flour.

In the top part of a double boiler, over hot, not simmering water, melt chocolate and butter, stirring often, until smooth. Remove from heat and let stand 10 minutes, until tepid. Whisk in sugar. One at a time, whisk in eggs, then vanilla. Using a wooden spoon, stir in flour and salt, just until blended. Stir in pecans.

Spread batter evenly into prepared pan and bake 20 to 25 minutes, until a toothpick inserted 1 inch from the side of the pan comes out with a moist crumb. (The center will appear quite wet.) Cool for 20 minutes on a wire rack. Run a knife around the inside edge of the pan to release the brownie from sides, and invert brownie onto a lightly buttered baking sheet.

Carefully peel off wax paper, invert again onto wire cake rack, and cool completely. Using a sharp knife, cut into 16 squares. Wrap each brownie tightly in plastic wrap.

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