Preheat oven to 325 degrees. Grease and flour 9x13 in pan.
In microwave safe dish, melt chocolate chips, butter, and water. Mix until smooth.
Using a wooden spoon, add and mix sugar, salt, and vanilla. Mix well.
Add eggs, one at a time, folding in each addition until batter appears smooth and glossy.
Stir in flour until just combined. Add pecans, if using.
Spread into prepared pan. Bake for 30-35 minutes or until tests done. A crust will form on top. The center will remain moist. Don't overbake as the brownies will harden as they cool.
Cool for at least 10 minutes before cutting. Serve warm, cold, or a la mode!
I love these brownies. This recipe follows the directions on the back of the Guittard extra dark chocolate chips package--except I reduced the sugar by half. They're still plenty sweet. Sometimes I use honey or maple syrup instead of sugar. My family can't tell the difference.
Easily make these brownies gluten-free by subbing gluten-free flour in place of gluten-full.