From an old, old issue of Chocolatier Magazine (sadly, no longer published), this recipe is from Rosie's Bakery in Boston. At the time of printing, the bakery sold 5,000 fresh brownies a week - amazing! We receive raves when we serve them. Be forewarned - the brownies are rich and decadent. These fudgy brownies should be made a day ahead to ensure proper texture and flavor. Frost the next day and serve.
4 ounces (4 squares) unsweetened chocolate
1/4 pound (1 stick) unsalted butter
1 1/4 cups plus 3 tablespoons sugar
1 teaspoon vanilla extract
3 large eggs, lightly beaten
3/4 cup all-purpose flour
1 1/2 ounces (1 1/2 squares) unsweetened chocolate, melted
1/4 cup sugar
1/4 cup evaporated milk, at room temperature
16 pecan halves, for decoration (optional)
Make the brownies: Preheat oven to 350 degrees. Butter an 8-inch square pan.
In a double boiler, melt the chocolate with the butter over barely simmering water. Set aside to cool for 5 minutes.
In a bowl, using an electric mixer, beat together the chocolate mixture and sugar for 1 - 2 minutes, until completely combined. Add the vanilla and the lightly beaten eggs and mix only until combined. Add the flour and beat just until the mixture is totally blended and has a shiny, velvety look, 1 minute or less.
Spread the batter evenly into the prepared pan and bake for 20 - 25 minutes, until a very thin crust forms on the top and a knife inserted in the center comes out clean or with a moist crumb. Do not overbake. Cool in the pan on a rack to room temperature. Cover when cool and set aside overnight.
Make the frosting: In a blender, combine the melted chocolate, sugar and evaporated milk. Process for 3 - 5 minutes until the mixture is firm and shiny. (The sound of the blender will change when the mixture has firmed up.)
Frost the brownies with a thin layer of icing. To serve, cut into 2-inch squares and top each with a pecan half, if desired.
Yield: makes 16 brownies
Recipes: Desserts, Brownies, Dairy, Kosher