Greenwich Village Brownstone Brownies

Directions

Preheat the oven to 350℉ (180℃).

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 ½ 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.