3/4 cup sugar
1/3 cup butter
2 tbsp. water
4 cups (24 oz.) semisweet chocolate chips, divided
1 tsp. vanilla extract
2 eggs
3/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
2 tbsp. shortening
1/2 cup chopped pecans, toasted

In a saucepan over medium heat, bring sugar, butter and water to a boil; remove from the heat. Stir in 1 cup of chocolate chips and vanilla; stir until smooth. Cool for 5 minutes. Beat in eggs, one at a time, until well mixed. Combine flour, salt and baking soda; stir into chocolate mixture. Stir in another cup of chips. Pour into a greased 9 inch square baking pan.

Bake at 325°F for 35 minutes. Cool completely. Place in the freezer for 30-40 minutes (do not freeze completely). Cut into bars. In a microwave or double boiler, melt remaining chips with shortening; stir until smooth. Using a small fork, dip brownies to completely coat; shake off excess. Place on waxed paper-lined baking sheets, immediately sprinkle with nuts. Allow to harden. Store in an airtight container in a cool place.