2 (1 oz.) sqs. unsweetened chocolate
1/2 c. butter
2 eggs
1 c. sugar
1 tsp. vanilla
1/2 c. flour
1/8 tsp. salt
1/2 c. chopped pecans
1/2 c. chopped Frango mint chocolates

(Or substitute your favorite Frango flavor).

Melt chocolate squares and butter and cool. Beat eggs until thick and lemon colored. Gradually add sugar, beating thoroughly, until batter is smooth and light. Stir in the melted chocolate and butter mixture. Add vanilla. Mix well. Blend in flour and salt. Fold in nuts and Frango mints. Pour batter into a greased 8-inch pan. Bake at 350 degrees for 20-25 minutes, until top is shiny and a crust has formed. Avoid overbaking, brownies should be fudgelike. Cool completely. Cut 4 x 6 or smaller if desired.