6 tablespoons (90 ml) all-purpose flour

1/4 cup (60 ml) cocoa powder

1/4 teaspoon (1 ml) salt

6 oz (170 g) bittersweet chocolate, chopped

3/4 cup (180 ml) unsalted butter, cubed

3 eggs

3/4 cup (180 ml) brown sugar

3/4 cup (180 ml) pecans, toasted and chopped (optional)

With the rack in the middle position, preheat the oven to 170 °C (325 °F). Line the bottom of a 20-cm (8-inch) square pan with a strip of parchment paper and butter the sides of the pan.

In a bowl, sift together the flour, cocoa powder, and salt. Set aside.

In a double boiler, melt the chocolate with the butter. Let cool. Set aside.

In a bowl, beat the eggs and sugar with an electric mixer until smooth, about 2 minutes. At low speed, add the dry ingredients. With a spatula, stir in the chocolate mixture and fold in the pecans.

Spread in the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted in the centre of the brownie comes out with lumps and not completely clean.

Cool in the pan, about 2 hours. Unmould and cut into squares.

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