4 ounces unsweetened chocolate
10 tablespoon unsalted butter
1-1/2 cups sugar (castor)
3 extra large eggs
1-1/4 teaspoon pure vanilla extract
1 cup unbleached flour
2 teaspoons hot ground red chile
generous pinch of salt
1 cup Caramelized Pecans
Preheat oven to 350. Generously butter and lightly flour 9×13 in. baking pan. Melt chocolate and butter in a heavy-bottomed pan over low heat. Stir well and let cool a few minutes. Beat mixture with a wooden spoon until blended. Stir in sugar and mix well. Beat eggs and vanilla into the batter until well blended. Stir in flour, ground chile, and salt until just mixed. Stir in pecans and pour batter into pan, spread evenly. Bake for 25-30 minutes.