- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter - (2 sticks)
- 6 ounces unsweetened chocolate chopped
- 5 large eggs
- 2 1/4 cups sugar
- 2 teaspoons vanilla
- 1 cup chopped walnuts
- 1/2 cup unsalted butter - (1 stick)
- 2 ounces unsweetened chocolate chopped
- 1/4 cup unsweetened cocoa powder
- 4 tablespoons milk
- 1 teaspoon vanilla
- 2 cups powdered sugar
For Brownies: Preheat oven to 350 degrees. Butter 9- by 13-inch baking pan with 2-inch-high sides.
Combine first 3 ingredients in small bowl. Stir butter and chocolate in heavy small saucepan over low heat until melted and smooth. Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Mix in nuts.
Pour batter into prepared pan. Bake until toothpick inserted into center comes out with moist crumbs attached, about 30 minutes. Cool.
For Frosting: Stir butter and chocolate in small saucepan over low heat until melted. Stir in cocoa powder, 2 tablespoons milk and vanilla. Whisk in powdered sugar. Mix in enough remaining milk to form smooth frosting.
Frost brownies. Cut into 12 pieces. (Can be prepared 1 day ahead. Store in airtight container.)
This recipe yields 12 brownies.