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["Preheat oven to 350.", "Grease a 9"" x 13"" baking pan.", "Melt the butter and chocolate in a double boiler. Cool the mixture or the brownies will be heavy and dry. (I like to put it in the fridge for 30 - 45 minutes.)", "", "While the chocolate & butter mixture cools, beat until light in color and foamy in texture the 4 eggs and the 1/4 teaspoon of salt.", "", "Gradually add the sugar and vanilla while continuing to beat until well creamed. The eggs will lose their foamy texture as you do this.", "", "With swift strokes, using a wooden spoon, combine the cooled chocolate mixture with the sugar and eggs.", "Before the mixture becomes uniformly colored, fold in the flour using the wooden spoon. If desired, gently stir in the chopped pecans before the flour is uniformly colored.", "Pour into the greased pan and bake about 32 minutes. After removing from the oven, allow the brownies to cool before cutting. They will be VERY soft and cooling allows them to solidify, preventing crumbling when cutting.", "", "REMOVING THE BROWNIES", "Cut very large squares that can easily be removed with a spatula. After you have gotten the large brownie sections out of the pan you can put them on a cutting block and cut them into smaller squares. Since this is such a rich recipe, square inch bars are a good size."]
