Ingredients: 10 tbsp (140 g) unsalted butter 85 g unsweetened cocoa powder (natural) 250 g granulated sugar ¼ tsp salt ½ tsp almond extract 2 cold large eggs 65 g all-purpose flour 80 g pecan pieces (optional) Instructions: Preheat oven to 325°F (160°C). Line an 8-inch square pan with foil or parchment paper. In a metal bowl, combine butter, cocoa, sugar, and salt. Place over a skillet with simmering water (double boiler). Stir until melted and smooth. Remove from heat. Stir in almond extract, then beat in eggs one at a time. Beat for 30 seconds after each. Fold in flour until smooth (40+ strokes). Mix in pecans. Pour into pan, smooth the top. Bake 25–40 minutes, until a toothpick inserted in the center comes out slightly moist. Cool completely before cutting. For clean slices, chill for several hours. Tips: Use natural cocoa powder for best results. Avoid overbaking—brownies continue cooking while cooling. For a vegan version, substitute eggs with flax eggs and use plant-based butter.