In a large mixing bowl with a wooden spoon (or in a mix master) stir until the butter, granulated sugar, brown sugar, and syrup are blended. Stir in eggs, one at a time, until blended.

In a small saucepan over very low heat (or over hot water), melt the chocolate; stir into the sugar mixture until blended. Add the flour and stir until smooth. Add the pecans; stir until evenly distributed. (If you like, you may reserve ½ cup of pecans and before baking the batter, top it with them.)

Turn into prepared pan; with a metal spatula, spread the batter evenly. Bake in preheated 350-degree oven until a cake tester inserted in the center comes out clean – 40 minutes. (See Grandma Jackie’s note at the top.) Place pan on a wire rack to cool. Refrigerate, uncovered, until chilled.

Invert on a large board and remove pan; strip off foil. Turn right side up. Cut into bars, making six evenly spaced cuts on the 15-inch side and five on the 10-inch side. Wrap each brownie individually in saran wrap; store in a container in refrigerator.