4 ounces semisweet chocolate or 3 ounces white chocolate
1 tablespoon unsalted butter
1 cup confectioners' sugar
About 3 tablespoons
2 ounces semisweet or white chocolate, melted, to drizzle
over the brownies
Make the brownies: In a small saucepan melt the chocolate with the butter over
low heat, stirring until the mixture is smooth; let the mixture cool completely.
In a large bowl, with an electric mixer beat together the eggs and the sugar until
the mixture is thick and pale. Beat in the bourbon and the vanilla. In a bowl, sift
together flour, baking powder, and a pinch of salt. Add the mixture to the egg mixture
and combine the mixture well.
Stir in the chocolate mixture and the pecans and combine the batter well. Pour
the batter into a buttered and floured 8-inch square baking pan and bake it in the
middle of a preheated 350 degree F oven for 30 minutes or until the brownies pull
away slightly from the sides of the pan. Let the brownies cool completely on a rack.
Make the frosting: In a small saucepan melt the chocolate with the butter over
low heat, stirring until the mixture is smooth, and let the mixture cool completely.
Whisk in the confectioners' sugar, sifted, and whisk in slowly enough of the
milk to make the frosting of good spreading consistency.
Spread the frosting over the brownies, cut the brownies into bars, and arrange
the bars on a rack set over a large sheet of wax paper. Drizzle the melted chocolate
over the brownies and let the brownies stand until the frosting has hardened slightly.
Makes about 16 brownies.
Posted by Chyrel at Recipe Goldmine 9/12/2001 1:00 pm.