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Ingredients
- Brandy Butter Frosting:
- 140 g fine-quality semisweet chocolate, chopped
- 110 g unsalted butter, cut in 8 pieces, room temp
- 3/4 c + 2 T flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/2 c packed brown sugar
- 6 T granulated sugar
- 2 T brandy or Cognac
- 1 1/3 c pecans, coarsely chopped
- 110 g unsalted butter, slightly softened but still cool
- 1 1/2 c powdered sugar, sifted
- 2 T brandy or Cognac
- 20 pecan halves, for garnish
Details
Preparation
Step 1
Brownies:
Position rack in center of oven and preheat to 175°. Line base and sides of a 23-24cm square baking pan with a single piece of waxed paper or foil; butter paper or foil. Melt chocolate in a medium bowl over nearly simmering water. Stir until smooth. Add butter in 2 batches, stirring until blended after each addition. Remove from pan of water; let cool. Sift flour, baking soda and salt into a small bowl.
Beat eggs lightly. Add sugars; beat at low speed until blended. Whip mixture at high speed about 7 min or until thick and light. Gradually fold in chocolate mixture just until blended. Whip mixture at high speed until blended. Stir in brandy. Fold in flour mixture, then chopped pecans.
Pour batter into prepared pan. Bake about 30 min or until a wooden pick inserted into center of mixture comes out nearly clean. Cool in pan on a rack to room temperature. Turn out onto a tray; remove paper or foil.
Frosting:
cream butter in a large bowl. Add powdered sugar; beat at low speed until blended. Gradually beat in brandy. Spread frosting over top of brownies. Mark 5 cm squares with a knife.
Set a pecan half in center of each square. Refrigerate about 1 hr or until frosting sets
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