Recipe from The Good Cookie.
Preheat oven to 325°. Line a 9-inch square pan with foil so that 2 inches hang over two opposite sides. Grease the foil.
Melt the chocolate and butter in a double boiler. Stir occasionally until melted and smooth. Transfer to a medium bowl.
Using a wooden spoon, beat in cocoa powder and sugar until well blended. Beat in eggs, one at a time. Beat in sour cream and vanilla extract. Add flour and salt. Mix just until blended. Stir in pecans.
Pour batter into prepared pan. Bake 40-45 minutes or until done. A toothpick inserted in the center should come out with a few moist crumbs attached. Cool in pan on wire rack.
Makes 16 brownies.