1 tbsp. brandy
1 tsp. vanilla
1/2 c. butter
4 oz. unsweetened chocolate
1 c. sugar
1 1/3 c. packed brown sugar
1 1/4 c. all-purpose flour
1 c. chopped pecans
Grease shallow 11x7-inch baking pan with butter, line bottom
with parchment or waxed paper. Preheat oven to 350 degrees.
Lightly beat eggs with brandy and vanilla; set aside. Put
butter and chocolate in a large saucepan, stir continuously
over medium heat until melted. Remove from heat. Stir in
sugars, flour, pecans, and egg mixture. Pour into pan.
Spread evenly. Bake 30 minutes or until wooden pick inserted
in middle comes out clean. Allow brownies to cool. Cut into
24 squares. Remove from pan. Store in airtight container.