1 1/2 cups unsalted butter
7 1-ounce squares unsweetened chocolate
2 1/4 cups sifted all-purpose flour
1 1/2 teaspoons salt
4 cups coarsely chopped walnuts
6 large eggs
3 cups granulated sugar
1 1/2 tablespoons vanilla extract
2 1-ounce squares unsweetened chocolate, coarsely chopped
1 tablespoon unsalted butter
1/3 cup low-fat milk
2 1/2 cups sifted confectioners' sugar
1 1/2 teaspoons vanilla extract
To make the brownies, preheat oven to 325°F (160°C) and butter a 15-1/2 x 10-1/2 x 2-inch (39 x 26 x 5-cm) baking pan. In a small saucepan, melt the butter and chocolate over low heat; cool. Onto a piece of waxed paper, sift the flour and salt, then toss with the nuts.
In a large bowl, with a mixer at high speed, beat the eggs just until foamy. Add the sugar, then the cooled chocolate mixture and vanilla, and beat just until blended. Stir in the flour mixture just until it disappears, then spoon into the prepared pan. Bake for 35 minutes, or just until set and a toothpick inserted in the center comes out almost clean. Let cool completely in the pan before frosting.
To make the frosting, heat the chocolate, butter, and milk in a small saucepan over low heat until chocolate melts, stirring frequently. Cool to lukewarm, then pour into a medium bowl. Stir in sugar and vanilla. Using a mixer, beat at high speed for about 10 minutes, or until thick enough to spread. Frost completely cooled brownies in pan.
Refrigerate until ready to serve, then cut into 1-inch (2.5cm) chunks and remove from pan.
Makes 7 dozen brownie chunks.
Source: Reader's Digest
Date: May 26, 2003