6 ounces bittersweet chocolate
1 cup unsalted butter
4 large eggs
2 1/4 cups granulated sugar
1 teaspoon vanilla extract
1/2 cup flour
2 tablespoons flour
1 cup chocolate chip cookie crumbs (8 ounces),
    about 10 cookies, crushed
Vegetable oil spray for pans
Flour for pans

Preheat oven to 350 degrees F. Spray, then flour two 9-inch square pans.

Melt the butter and chocolate over low heat; cool.

Beat the eggs, sugar and vanilla extract with an electric mixer on medium speed until thick and smooth, about 3 minutes.

Stir in the chocolate-butter mixture, then slowly add flour. Do not over-mix. Fold in cookie crumbs and most of the pecans. Spread batter evenly into the pans and sprinkle with remaining pecans. Bake about 40 minutes, or until set. The brownies will be soft in the center. Let cool completely. Cut into 3-inch squares.