Katharine Hepburn Brownies

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These are the easiest brownies to make, but also some of the most deliciously rich and gooey. They are good enough to make for company, but quick enough to make when you're craving chocolate right now, which I currently am, hence the reason I made them this afternoon. I always have the ingredients on hand and they come together in about half an hour, start to finish. * Recipe adapted, slightly, from the one posted in the NY Times.

INGREDIENTS
1 stick unsalted butter
1/2 cup cocoa powder
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1 cup toasted and chopped pecans
2 oz dark chocolate, finely chopped
pinch of salt

Preheat oven to 325 degrees and grease a 9x9 inch square baking pan (or 8x8 inch).

In a small saucepan melt the butter and cocoa powder, whisking constantly until smooth. Pour into a large bowl and add the sugar, whisk and let cool. Add the eggs, one at a time, and whisk to combine. Stir in the vanilla extract.

In a small bowl mix together the flour, pecans, chocolate and salt. Add the dry ingredients to the chocolate mixture and stir to combine. Pour into the prepared baking pan and cook until a toothpick comes out mostly clean from the center of the pan (~ 20-30 minutes, on the shorter end if using a 9-inch pan and the longer end if using a 8-inch pan). Let cool, cut into squares, serve and enjoy!