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1
Preheat the oven to 350 degrees.
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2
Line a 9-inch square baking pan with foil, allowing the foil to extend 2 inches over the rim.
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3
Spray the foil with nonstick spray.
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4
Combine the chocolate and butter in a medium microwavable bowl.
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5
Microwave on high 1 minute, stirring every 15 seconds, untilt he chocolate melts and the mixture is smooth.
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6
Combine the flour, cocoa powder and salt in a small bowl.
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7
Set both mixtures aside.
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8
With an electric mixer on high speed, beat the eggs, sugar and vanilla in a large bowl until thick, 3-4 minutes.
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9
Add the chocolate mixture and apple butter, beating until blended.
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10
Add the flour mixture, beating just until blended.
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11
Scrape the batter in the baking pan and spread evenly.
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12
Sprinkle the pecans evenly over the top.
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13
Bake until a toothpick inserted into the center comes out clean with moist crumbs clinging to it, 18-20 minutes.
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14
Let cool completely in the pan on a rack.
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15
Holding the foil, lift the brownies from the pan.
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16
If making ahead, wrap and freeze up to 1 month.
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17
Let thaw at room terperature, about 2 hours.
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18
Peel of the foil and transfer the brownies to a cutting board.
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19
Cut into 24 bars.
