Marshall Field Frango Mint Chocolate Brownies

2 (1 ounce) squares unsweetened chocolate
1/2 cup butter
2 eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup flour
1/8 teaspoon salt
1/2 cup chopped pecans
1/2 cup chopped Frango mint chocolates or substitute
    your favorite Frango chocolate flavors

Melt chocolate squares and butter. Cool.

Beat eggs until thick and lemon–colored. Gradually add sugar, beating thoroughly until batter is smooth and light. Stir in the melted chocolate and butter mixture. Add vanilla extract. Mix well. Blend in flour and salt. Fold in nuts and Frango mint chocolates. Pour batter into a greased 8-inch square pan. Bake at 350 degrees F for 20 to 25 minutes, until top is shiny and a crust has formed. Avoid over-baking — brownies should be fudge-like. Cool completely. Cut into squares.