I won't say much more about brownies for now... they speak for themselves.
(slightly adapted from here)
200g dark chocolate
125g light soft brown sugar
100g caster sugar
2 tsp vanilla extract
175g plain flour
1 tbsp cocoa
125g pecan nuts, roughly chopped
Preheeat the oven to 170°C. Line a 20cm square cake tin with parchment paper.
In a saucepan, melt the chocolate with the butter, then set aside somewhere warm on the stove-top. Beat the eggs with the sugars until the sugar has almost dissolved and the mixture turned creamy and a light beige colour. Next, beat in the chocolate and butter until evenly combined, then add the milk and vanilla. Sift the flour and cocoa twice, then beat this into the chocolate mixture. Finally, beat in the chopped pecans.
Scrape the mixture into the prepared cake tin and bake for 25 minutes, or until a toothpick poked through the sugary crust comes out barely clean - the hot chocolate will carry on cooking for at least five minutes after you've taken it out of the oven.