Instructions: Melt the butter and chocolate together in a saucepan set over low heat or in a glass bowl in the microwave. Set aside to cool for about 5 minutes.

Preheat the oven to 350 degrees. Butter or coat lightly with vegetable spray an 8- or 9-inch square baking pan.

In a large mixing bowl, whisk together the eggs and sugar. Add the vanilla. Gradually whisk in the melted and cooled chocolate mixture.

In a small bowl, stir together the flour, cinnamon, salt, and pepper. Stir the flour mixture into the chocolate mixture. Stir in the pecans.

Pour the batter into the prepared pan and bake in the center of the preheated oven for 25 to 30 minutes, until a cake tester inserted two-thirds of the way in from the edge of the pan comes out clean. The center should still be slightly sticky, as the brownies will continue to cook a little after they come out of the oven.

Cool on a wire rack for 15 minutes. Cut into 20 to 24 pieces. Cool completely before storing or serving. (Can be made 1 day ahead or frozen for a week or two.)

This recipe yields 20 to 24 brownies.

Comments: Mexican chocolate is fragrant with vanilla and just a hint of cinnamon, and these fudgy pecan brownies reflect those flavors. They also cut easily and freeze beautifully.

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.