2 (1/4 lb.) sticks butter, room temperature
2 c. granulated sugar
1 c. firmly packed light brown sugar
2/3 c. dark corn syrup
6 lg. eggs
6 sq. (6 oz.) unsweetened chocolate
2 c. fork-stirred all-purpose flour
2 c. pecan halves or coarsely broken walnuts

Line bottom and sides of a 15 x 10 x 1 inch jelly roll pan with a foil sheet.

In a large mixing bowl, with a wooden spoon, stir until blended the butter, granulated sugar, brown sugar and syrup. Stir in eggs, one at a time, until blended.

In a small saucepan over very low heat (or over hot water), melt chocolate; stir into sugar mixture until blended. Add flour and stir until smooth.

Add pecans; stir until evenly distributed (if you like, you may reserve 1/2 cup pecans and before baking batter, top it with them).

Turn into prepared pan; with a small metal spatula, spread batter evenly. Bake in a preheated 350 degree oven until a cake tester inserted in the center comes out clean, 40 minutes.

Place on a wire rack to cool. Refrigerate, uncovered, until chilled. Invert on a large board and remove pan; strip off foil. Turn right side up. Cut into bars, making 6 evenly spaced cuts on the 15 inch side and 5 or the 10 inch side. Wrap each brownie individually in saran; store in a container in the refrigerator. Makes 30.