1 Tbsp brandy
1 tsp vanilla
1/2 cup unsalted butter
4 ounces unsweetened chocolate
1 cup sugar
1 1/3 cup packed brown sugar
1 1/4 cup all-purpose flour
1 cup chopped pecans
Grease shallow 11 x7 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.