Heat oven to 375F (190C). Grease a 13
x 9 x 2 inch (33 x 23 x 5 cm) cake pan. Put butter and chocolate in
top of double boiler and set over simmering water. Heat until butter
and chocolate are melted, stirring occasionally. Put sugar in medium
mixing bowl. Pour chocolate mixture over it and stir to blend. Add
unbeaten eggs, one at a time, beating with a wooden spoon just
enough to blend. Stir in vanilla. Sift flour and salt into chocolate
mixture and stir to blend. Stir in pecans. Spread in prepared pan.
Bake 25-30 minutes or until sides test done but an impression stays
in the middle when touched lightly with finger (brownies are best
when slightly underdone). Sift icing sugar thickly over top and cut
in bars while warm.