1/2cupchocolate chunksany you like - semi-sweet, milk, white... or a mix!
Prep: Preheat the oven to 300°F and line a (8x8 inch to 9x9 inch) baking pan with parchment paper.
Melt chocolate: Place the chocolate and butter in a bowl together and carefully melt in the microwave or using a double-boiler.
Cream wet ingredients: Cream the eggs, sugar, vanilla extract and salt together in a medium mixing bowl. Add a few spoonfuls of the melted chocolate mix and quickly whisk it in to temper the eggs, then add the remaining chocolate mix and whisk in until smooth.
Finish brownie batter: Sift the flour and cocoa powder on top of the creamed mix, then fold in. Fold in the pecans and chocolate chunks.
Bake: Pour the batter into the prepared pan and bake for 35-40 minutes, depending on how fudgey or set you like your brownies.
Tips & tricks
measure the ingredients correctly to make sure you're not adding too much flour - this could lead to dry brownies!
do NOT overbake! The brownies will look underdone when they come out of the oven, that's fine. Very fudgy brownies are usually done at around 170°F internal temperature (if you have a food thermometer), more baked through ones at around 180°F.
Add the melted chocolate carefully and slowly, to keep the eggs from cooking.
The brownies last for 3-4 days. To make sure your brownies stay fresh, place them in an airtight container with the lid on, or cover them plastic wrap to keep them from getting dry.Keep the container on the counter.
Wrap the brownies individually in plastic wrap first (this helps prevent freezer burn; but it also helps so the brownies don't stick together), then place them in a freezer-friendly bag or container. Label with the name and use-by date (freeze for up to 3 months), then place in the freezer.Defrost unwrapped on the counter on a wire rack.