By Yankee Magazine
Apr 05 2007
1 1/2 cups unsalted butter
7 ounces unsweetened chocolate
2 1/4 cups sifted all-purpose flour
1 1/2 teaspoons salt
4 cups coarsely chopped walnuts or pecans
6 large eggs
3 cups sugar
1 1/2 tablespoons vanilla extract
Preheat oven to 325ºF and butter a 15-1/2 x 10-1/2 x 2-inch baking pan.
In a small saucepan, melt the butter and chocolate over low heat. Cool.
Onto a piece of waxed paper, sift the flour and salt, then toss with the nuts.
In a large bowl, with a mixer at high speed, beat the eggs just until foamy. Add the sugar, then the cooled chocolate mixture and vanilla, and beat just until blended. Stir in the flour mixture just until it disappears, then spoon into the prepared pan.
Bake for 35 minutes, or just until set and a toothpick inserted in the center comes out almost clean. Let cool completely in the pan before frosting.
2 ounces unsweetened chocolate, coarsely chopped
1 tablespoon unsalted butter
1/3 cup low-fat milk
2 1/2 cups sifted confectioners’ sugar
1 1/2 teaspoons vanilla extract
Heat the chocolate, butter, and milk in a small saucepan over low heat until chocolate melts, stirring
frequently. Cool to lukewarm, then pour into a medium bowl. Stir in sugar and vanilla.
Using a mixer, beat at high speed for about 10 minutes, or until thick enough to spread. Frost completely cooled brownies in pan. Refrigerate until ready to serve, then cut into 1-inch chunks and remove from pan.