2 oz. unsweetened chocolate, chopped coarse
2 oz. semi-sweet chocolate, chopped coarse
2 sticks (1 c.) unsalted butter, softened
1 1/2 c. sugar
3 lg. eggs
1 tsp. vanilla
1 c. sifted all-purpose flour
Pinch of salt
1 c. chopped pecans
1 1/2 tbsp. bourbon

Butter and flour the baking pan and preheat the oven to 350 degrees. In a small heavy saucepan, melt both chocolates with 1 stick of butter. Cut into pieces, over low heat, stirring until smooth and let cool completely. In a large bowl with the mixer, cream together the remaining 1 stick butter and the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition; stir in the vanilla and the chocolate mixture. Add the flour and the salt, stirring until the mixture is blended well and stir in the pecans and bourbon. Pour the batter into the baking pan; smooth the top. Bake in the middle of the oven for 30 to 40 minutes or until the cake pulls away slightly from the sides of the pan and a wooden pick inserted in the center of it comes out without crumbs adhering to it. Cool completely on rack before cutting into 2 inch squares.