Rose Levy Beranbaum's Best Bittersweet Brownies

Directions

1. "Pure, moist, and intensely bittersweet" [This is super, like a chocolate bar.] From Best-Ever Brownies by Rick Rodgers and Joan Steuer
2. Position a rack in the center of the oven and preheat to 350 degrees. Line the bottom of an 8-inch baking pan with wax paper. Lightly butter and flour the inside of the pan, tapping out excess flour.
3. In the top part of a double boiler, over warm, not simmering water, heat chocolate and butter, stirring often, till smooth. Remove from heat and let stand 10 min, till tepid. Whisk in sugar. One at a time, whisk in Large eggs, then vanilla. Using a wooden spoon, stir in flour and salt, just till blended. Stir in pecans.
4. Spread batter proportionately into prepared pan and bake 20 to 25 min, till a toothpick inserted 1 inch from the side of the pan comes out with a moist crumb. (The center will appear quite wet.) Cold for 20 min on a wire rack. Run a knife around the inside edge of the pan to release the brownie from sides, and invert brownie onto a lightly buttered baking sheet.
5. Carefully peel off wax paper, invert again onto wire cake rack, and cold completely. Using a sharp knife, cut into 16 squares. Wrap each brownie tightly in plastic wrap.