4 eggs, beaten
2 c. sugar
1/2 c. unsifted flour
1/2 c. unsweetened cocoa
1/4 tsp. salt
1 c. butter, melted
1 c. pecans, finely chopped
2 tsp. vanilla

Preheat oven to 325 degrees. In medium bowl, with wooden spoon, mix eggs and next 4 ingredients until blended. Mix in butter and fold in pecans and vanilla. Put in 9 x 9 x 2 inch pan and set in metal roasting pan with 1 inch boiling water. Bake 45 minutes. Bake until set like custard and crusty on top. Do not overbake. (Should be runny on bottom.) Cool 20 minutes on wire rack then refrigerate until cool. May be served room temperature with Cool Whip or ice cream.