Rosie'S Chocolate Brownies - cooking recipe

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)

Preparation

Preheat oven to 350 degrees.
Butter an 8-inch square pan.
In double boiler, melt the chocolate with the butter over barely simmering water.
Set aside to cool for 5 minutes.
In a bowl, using electric mixer, beat together the chocolate mixture and sugar for 1 to 2 minutes until completely combined.
Add the vanilla and the lightly beaten eggs and mix just until combined.
Add the flour and beat just until totally blended and has a shiny, velvety look, 1 minute or less.
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.
Do not over bake.
Cool in the pan on a rack until it reaches room temperature.
When it is cool, cover with plastic wrap and set aside overnight.
To make frosting: In blender combine the melted chocolate, sugar and evaporated milk.
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).
Frost the brownies with a thin layer of the icing.
To serve, cut into squares and top each with a pecan half, if desired.