Rosie's Chocolate Brownies

One of the best brownies I have ever tasted! Takes a bit more time, but well worth the wait. Please note that these fudgy brownies should be made a day ahead to ensure proper texture and flavor. Frost and serve the day after you bake them (this is included in prep time).

• Ready In: 24 hrs 25 mins
• Serves: 16

Ingredients

• 4  ounces  unsweetened chocolate
• 1⁄2 cup unsalted butter
• 1 1⁄4 cups granulated sugar, plus
• 3  tablespoons granulated sugar
• 1  teaspoon vanilla extract
• 3  large eggs, lightly beaten
• 3⁄4 cup all-purpose flour
• 1 1⁄2 ounces  unsweetened chocolate, melted
• 1⁄4 cup granulated sugar
• 1⁄4 cup evaporated milk
• 16  pecan halves (for decoration)

Directions

1. Preheat oven to 350 degrees.
2. Butter an 8-inch square pan.
3. In double boiler, melt the chocolate with the butter over barely simmering water.
4. Set aside to cool for 5 minutes.
5. In a bowl, using electric mixer, beat together the chocolate mixture and sugar for 1 to 2 minutes until completely combined.
6. Add the vanilla and the lightly beaten eggs and mix just until combined.
7. Add the flour and beat just until totally blended and has a shiny, velvety look, 1 minute or less.
8. Spread batter evenly into prepared pan and bake for 20 to 25 minutes until a very thin crust forms on the top and a knife inserted in the center comes out clean or with a moist crumb.
9. Do not over bake.
10. Cool in the pan on a rack until it reaches room temperature.
11. When it is cool, cover with plastic wrap and set aside overnight.
12. To make frosting: In blender combine the melted chocolate, sugar and evaporated milk.
13. Process for 3 to 5 minutes until mixture is firm and shiny (the sound of the blender will change when the mixture has firmed up).
14. Frost the brownies with a thin layer of the icing.
15. To serve, cut into squares and top each with a pecan half, if desired.