Instructions

• Preheat the oven to 350°F (175°C). Line a 13×9‑inch baking pan with a piece of foil long enough to extend over the short ends, and lightly grease the foil and the pan.
• Optional: If you prefer toasted pecans, spread the 1 cup chopped pecans in a dry skillet over medium heat and toast, stirring, until fragrant (about 3–5 minutes). Let cool.
• In a large microwave‑safe bowl, break the 4 ounces unsweetened chocolate into pieces and add the 3/4 cup (1 and 1/2 sticks) unsalted butter.
• Microwave the chocolate and butter mixture for 1 minute. Remove and stir. Continue microwaving in 15‑second increments, stirring after each, until the chocolate and butter are fully melted and the mixture is smooth (usually about 1½ minutes total). The bowl and mixture will be hot—use oven mitts if needed.
• Stir in the 1 3/4 cups sugar until combined.
• Add the 3 eggs one at a time, stirring until each is incorporated. Stir in the 1 teaspoon vanilla.
• Add the 1 cup flour and stir until just combined. Fold in the 1 cup chopped pecans.
• Spread the batter evenly into the prepared 13×9 pan.
• Bake for 30–35 minutes, until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Start checking at 30 minutes.
• Remove from the oven and let the brownies cool in the pan on a rack until set. Use the foil "handles" to lift the brownies from the pan and let cool completely before cutting.
• Cut into squares and store in an airtight container at room temperature.