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 butter and chocolate i
n top of double boiler over boiling water. Set aside, cool to room temperature.
Beat eggs and sugar until thick and lemon-colored. Add vanilla. Gently fold chocolate mixt
ure into egg-sugar mixture, mixing thoroughly.
Sift flour and fold gently into batter. Mix only until blended; then gently fold in nuts.
Pour batter into prepared pan, bake 25 minutes or until the center is set, being careful n
ot to over-bake. Let cool completely in pan before frosting.
While brownies are cooling, make frosting by melting semi-sweet chocolate with the cream i
n the top of a double boiler over simmering water. Remove from heat and stir in corn syrup
. Cool to room temperature. Frost brownies and garnish with pecan halves, if desired.
No Nutritional Information Available