3 oz Unsweetened chocolate;3 sq
4 tb Butter; softened
1/2 ts Vanilla
1 c  Sugar
1/2 c  Brown sugar;packed
1/3 c  Light corn syrup
3    Eggs, large
1 c  Flour, all purpose
1/8 ts -Salt
1 1/2 c  Pecan halves;or large pieces

Preheat the oven to 350F. Butter an 8 inch square cake pan. Line the pan
with wax paper. Butter the paper; flour the pan. Melt the chocolate in the
top of a double boiler over hot water until smooth. Remove from heat.
Beat the butter in a large bowl until light. Beat in the vanilla, both
sugars and the corn syrup. Add the eggs, one at a time, beating thoroughly
after each addition. Slowly beat in the melted chocolate, the flour, the
salt and 1 cup pecans.
Spoon the batter into the prepared pan. Sprinkle the remaining 1/2 cup
pecans over the top. Bake until a toothpick inserted in the centre comes
out fairly clean, about 1 hour. Cool in the pan on a wire rack 30 minutes.
Cover the pan with another rack and invert. Remove the pan and peel off
the paper. Invert back onto a wire rack and let stand until completely
cool.
Chill the brownie cake for about 30 minutes before cutting into bars.
MAKES ABOUT 24 BROWNIES