To begin, preheat the oven to 350 degrees F.

Generously butter a 13-by-9–inch baking pan or spray it with nonstick cooking spray. (I use my "pan-ease" mixture.)

Measure out all of your ingredients.

In a small bowl, whisk your eggs. Set aside.

Place the butter and chocolate in a medium-size saucepan over low heat and let melt together, stirring until smooth.

Beat in the eggs, stirring to mix quickly so they don’t have a chance to cook at all before they are blended in.

Whisk in the flour. If you would like pecans in your brownies, stir them in now.

Scrape the thick batter into the prepared baking pan and smooth the top with a spatula.

Bake until the edges just begin to pull away from the sides of the pan and a wooden skewer or toothpick inserted into the middle comes out clean, 25 to 30 minutes.

Let the brownies cool in the pan on a wire rack. When completely cool, cut them into squares.

Enjoy!