Robert, my Son-In-Law, loves brownies. This recipe, with its rich dark chocolate flavor and creamy chocolate frosting, is for brownie lovers.

Ingredients:

Batter:

2/3 cup unsalted butter

5 ounces unsweetened baking chocolate, broken into pieces

1¾ cups granulated sugar

3 large eggs

2 teaspoons pure vanilla extract

1 cup all-purpose flour

1 cup toasted walnuts or pecans, coarsely chopped

Note: See Baking How To's for how to toast nuts. 

Frosting:

2 tablespoons unsalted butter

2 ounces unsweetened baking chocolate, broken into pieces

2 cups confectioners (powdered) sugar

1 teaspoon pure vanilla extract

2 to 3 tablespoons hot water

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a 9 inch baking pan.
   
   Batter:
2. In a small heavy saucepan over low heat, combine butter and chocolate; stir constantly until melted so mixture does not burn. Remove from heat and cool slightly. Or, place the chocolate and butter in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as mixture will burn easily. Set aside to cool slightly.
   
   
3. In a large bowl, combine sugar, eggs, and vanilla; beat together until mixture appears smooth and creamy. Add cooled chocolate mixture; stir until mixed.  Add flour; stir until mixed. Add nuts; stir to mix.
   
   
4. Spread the batter evenly in the baking pan. Bake 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Leave brownie in pan to cool; place baking pan on wire rack to cool.
   
   Frosting:
5. In a small heavy saucepan over low heat, combine butter and chocolate; stir constantly until melted so mixture does not burn. Remove from heat. Add confectioners sugar, vanilla, and just enough hot water to make an easy spreading consistency; stir until smooth.
   
   
6. Spread frosting on top of cooled brownie. Cut into 2 inch squares.
   
   Makes about 2 dozen bars
   
   TheBakingPan.com