Preheat oven to 350 degrees and grease your pie pan.

Microwave 4 oz of the chocolate along with the butter in large microwavable bowl. Start with 1-2 minutes; once the butter is melted, try stirring the mixture to see if any remaining chocolate will also melt.

Add sugar to the chocolate/butter mixture.

Stir in eggs and vanilla.

Add flour, baking powder, and salt - make sure to mix well.

Chop the 4 oz refrigerated chocolate bar and fold into the other mixture. The bar will chop up into smaller pieces more easily if it is cold.

Add the pecans.

Spread evenly into the pie pan. I wanted my dessert to have a little bit of a crust, so I let the edges sit up a little higher than the middle. This is not necessary. You can lay the batter evenly if you desire as well.

Bake around 30 minutes, checking a few minutes before. With the chopped chocolate and therefore fudgy brownie, remember that doing the toothpick trick is a little bit harder. When you take it out of the oven, take a small knife and run along the outside edge of the pan to help ensure nothing is sticking.

Once cooled, put the icing on top.