½ cup butter or margarine
2 1-ounce squares semisweet chocolate, broken
2 eggs, beaten
¾ cup self-rising flour
½ cup chopped pecans
¼ cup amaretto

Preheat oven to 325°F.  Spray an 8x8-inch baking pan with non-stick vegetable spray.

In a large saucepan, melt butter and chocolate, stirring until smooth; set aside to cool.

Stir in eggs, flour, and pecans; mix thoroughly.

Bake for 35 minutes.  Cool in pan on a wire rack.  Poke with a fork; drizzle amaretto over the top.  Refrigerate overnight.

Frost with favorite chocolate frosting, if desired.

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