In a large bowl with an electric mixer beat together the granulated sugar, the brown sugar, the corn syrup, and the butter until the mixture is smooth and creamy. Add the eggs, 1 at a time, beating well after each addition, and stir in the chocolate, the flour, and a pinch of salt. Reserve 25 of the pecans, chop the remaining pecans, and stir them into the batter. Pour the batter into a buttered and floured 9-inch-square baking pan, smoothing the top, arrange the reserved pecans on the batter in 5 rows of 5 pecans each, and bake the batter in the middle of a preheated 350° F. oven for 30 to 40 minutes, or until it pulls away slightly from the sides of the pan and a wooden pick inserted in the center comes out clean. Let the brownies cool completely and cut them so that there is a pecan in each square. COOK 031