1 cup butter

Four 1-oz squares unsweetened chocolate

2 cups sugar

4 eggs

1 tsp. vanilla

1 tsp. brandy

2 tsp. instant coffee dissolved in 1 tsp. hot water

1 ¼ cups flour

1 cup chopped pecans or walnuts


¼ cup butter

2 cups confectioner’s sugar

2 tablespoons light cream or evaporated milk

1 tsp. vanilla

1 tsp. rum or brandy

1 square of unsweetened chocolate

Combine butter and 4 ounces chocolate in a small saucepan. Melt over low heat. Note: chocolate can also be melted in a microwave. Remove from heat or microwave and cool to room temperature. Beat together sugar, eggs in a large bowl for two minutes, using an electric mixer at high speed. Blend in cooled chocolate, vanilla, brandy, and coffee-water mixture. Stir in flour. Mix well. Stir in nuts. Mix well. Spread mixture in a greased 13” x 9” x 2” cake pan. Bake at 350 degrees F. in oven for 35 minutes. Cool. Then frost with Browned Butter Frosting.

BROWNED BUTTER FROSTING: Melt ¼ cup butter in small saucepan over low heat. Continue heating, stirring constantly, until delicately browned. Remove from heat. Combine confectioner’s sugar, cream, vanilla, and rum or brandy in a bowl. Add browned butter. Beat with mixer at medium speed until smooth and creamy. Frost cooled brownies with frosting. Then melt one square of chocolate in microwave. Drizzle over frosted brownies, forming a lattice pattern of dark chocolate over the Browned Butter Frosting.

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