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.