Preheat the oven to 160oC/325oF/Gas
3. Line the base and sides of a 20cm square baking tin with greaseproof
paper and lightly grease the paper.
Whisk together the eggs, vanilla and
salt. In another bowl, mix together the chopped pecan nuts and flour.
Set both aside until needed.
In a saucepan, bring the sugar and
golden syrup to the boil. Remove from the heat, stir in the chocolate
and butter, and blend thoroughly with a wooden spoon.
Mix in the beaten egg mixture, then
fold in the pecan nut mixture.
Pour the mixture into the baking tin
and bake until set, about 35 minutes. Cool in the tin for 10 minutes
before unmoulding.
Cut into 5cm squares and press pecan
nut halves into the tops while warm.