adapted from Alice Medrich's Cookies and Brownies
8 T. unsalted butter
1/2 cup (packed) brown sugar (either light or dark sugar is fine)
1 t. vanilla
1/8 t. salt
1 cup all-purpose flour
1 cup semi-sweet chocolate chips, or 6 oz. semi-sweet or dark chocolate cut into small pieces
1/2 cup chopped toasted pecans (or almonds or walnuts)
Use 8-inch square pan, lined on the bottom and all 4 sides with parchment paper (foil might work also). Toast the nuts in a sauté pan for a few minutes, or in the oven.
Preheat the oven to 350 degrees.
BASE: Melt the butter in a medium saucepan. Remove from the heat and stir in the brown sugar, vanilla, and salt. Add the flour and mix until just incorporated. Press the dough into the bottom of the baking pan.
Bake for 15-20 minutes, or until well-browned at the edges and golden brown in the center.
topping: Sprinkle the hot crust with the chocolate and return to the oven for 1-2 minutes, or just until the chocolate softens. Remove the pan from the oven and spread the chocolate evenly with the back of a spoon. Sprinkle the nuts over the chocolate and press them down gently into the chocolate. Set on a rack to cool. Lift the edges of the liner to transfer to a cutting board. Use a sharp knife to cut into 16 or more squares.