From my sister, a former pastry chef for Martha Stewart. Yup – 3 sticks of butter and 4 eggs. Your friends will love you! Also, true to form, this works best with high falutin’ chocolate – i.e. Valhronna or Lindt. Hershey’s just doesn’t work as well…
1.25 cup all-purpose flour
2T + 2tsp. cocoa powder
0.5 tsp salt
2 sticks unsalter butter, melted
4oz. unsweetened chocolate, melted (add to melted butter…)
4 large eggs
2 cups sugar
1.5 tsp vanilla extract
Frosting Ingredients……..
3.75 cup + 2T powdered sugar
pinch salt
1 stick unsalted butter, melted
2 oz unsweetened chocolate, melted (with butter)
.25 cup milk
2 T cream
1 tsp vanilla
0.25 tsp baking powder (for the main brownies, not the frosting!)
Heat oven to 325. Grease or spray a 9 inch square pan.
Sift (or mix of you’re not like martha and don’t have a sifter…) dry ingredients (flour, cocoa, baking powder, salt) together.
Whisk melted chocolate and butter together until combined.
Whisk eggs in large bowl for 1 minute. Add sugar and whisk slowly for 1 minute.
Whisk in choco/butter mixture and blend in vanilla.
Add sifted dry ingredients to batter, Mix until combined but do not overmix! Pour into pan, smooth top.
Bake 35 minutes or until set (use toothpick to test – if you get dough back, keep bakin’, if you get crumbs you’re done!)
Cool on rack while you make frosting…
FROSTING:
Whist butter and chocolate to make choco/butter mixture as above.
Add milk, cream, and vanilla. Mix until combined and then add sugar and salt.
Using a hand mixer, beat on low speed until creamy and well combined. Don’t beat on high or frosting will get fluffy instead of creamy.
Place large dollops of frosting over brownies and spread with spatula. Cool on rack 3-4 hours.

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