Heat oven to 350 degrees. Butter an 8 inch square baking pan.

Melt butter in medium saucepan or in microwave. Add chocolate and stir to melt until chocolate is completely melted.

Beat eggs with an electric mixer until thick and lemon colored (~2 min)

Gradually add the sugar to the eggs, beating thoroughly (additional 1 min) until the batter is smooth and light.

Stir in the chocolate mixture and vanilla.

Fold in flour and salt into the batter with rubber spatula.

Fold in the pecans and chopped Frangos.

Pour brownie mixture into a well-greased, 8-inch-square pan.

Bake until the top is shiny and a crust has formed, 20 to 25 minutes. Avoid overbaking.

Bake until wooden toothpick inserted halfway between edge and center comes out with on a moist crumb.

Cool on wire rack. Cut into 16 2x2 pieces.

Store in an airtight container.

Allow to cool completely, then cut into 2-inch squares.