1/2 pound butter
4 ounces unsweetened chocolate
4 large eggs
2 cups sugar
1 teaspoon vanilla
1/2 cup unbleached all-purpose flour
1/2 cup chopped walnuts or pecans
12 ounces semi-sweet chocolate pieces
1/4 cup heavy whipping cream
1 tablespoon light corn syrup
Preheat oven to 350°F. Grease and flour a 9 x 12-inch pan. Melt bu
tter and chocolate in top of double boiler over boiling water. Set asi
de, cool to room temperature.
Beat eggs and sugar until thick and lemon-colored. Add vanilla. Gently
fold chocolate mixture into egg-sugar mixture, mixing thoroughly.
Sift flour and fold gently into batter. Mix only until blended; then g
ently fold in nuts.
Pour batter into prepared pan, bake 25 minutes or until the center is
set, being careful not to over-bake. Let cool completely in pan before
While brownies are cooling, make frosting by melting semi-sweet chocol
ate with the cream in the top of a double boiler over simmering water.
Remove from heat and stir in corn syrup. Cool to room temperature. Fr
ost brownies and garnish with pecan halves, if desired.
No Nutritional Information Available