Melt the chocolate with the butter using a water bath, placing a heatproof bowl over hot water and stirring until they have melted together.
Add the sugar to the molten chocolate and mix well. Add the eggs one at a time, beating after each addition. Stir in the nuts.
Combine the flour and cocoa powder then sift into the chocolate mixture, mixing well.
If using a tin similar to mine, divide up the mixture to around half way up each of the holes. You’ll have enough leftover for either a second batch or else a small tin worth and bake for 35-45 minutes.
Otherwise pour into an 8 inch square tin and bake for 60 minutes (1 hour).
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cakes/pecan-brownies/