Peachtree Chocolate Brownies
This recipe originates from Fredricksburg, Texas and the Peachtree Tea House.  This delicious inspired version was given to me by a Houston friend back in the 1990's!  
Ingredients
4 eggs, slightly
1 and 1/2 cup sugar
2 teaspoons vanilla extract
1 cup butter, melted
1 banana, mashed
1 and 1/2 cups Ghiradelli sweetened ground chocolate
1 and 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 cup pecans, toasted and chopped
Steps
  1. Slightly beat eggs in a bowl (just use a fork).  Stir in sugar and vanilla extract.
  2. Melt butter in a saucepan over low heat (careful not to burn).  Remove from heat and let sit for about 5 minutes.
  3. Slowly pour a bit of the melted butter (just a couple of tablespoons) into the egg mixture.  You're tempering, so the eggs don't scramble when the rest of the butter is added.  Whisk a bit, then slowly pour in butter and stir.
  4. Whisk together in a mixing bowl:  ground chocolate, flour, baking powder, and salt.  Add the egg and butter mixture and stir until combined.
  5. Place chopped pecans on a cookie sheet in preheated 350° F oven.  Watch them carefully and leave in only for a few minutes until just hot.  You're releasing the oils in the nuts for more flavor.  Stir nuts into the brownie dough.
  6. Place the dough into a greased 9" by 13" baking pan.  Spread out with a spatula.
  7. Bake in a preheated 350° F oven for about 30 minutes.  Use a toothpick to test for doneness - if it comes out clean, they're done.
  8. Cool before slicing, if you can wait!