Dark and chocolatey, these brownies are one of my favourites. I love the sweet glaze on them and how they make a nice big pan. We make these often because they don't last long at all, and are one of my go-to recipes when I need to take a treat somewhere. You don't have to put nuts in them, but you can if you want.
When you glaze these, it may seem a little thin and and runny, but it does set up quite nicely. If you're in a hurry and want to eat them as soon as possible, stick the pan in the fridge for a bit and it will encourage the glaze to set up sooner.
Adapted from Baker's Chocolate
4 squares Baker's unsweetened chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup chopped nuts (I used pecans-this is optional)
Melt butter and chocolate together over low heat until smooth. Remove from heat. Add sugar and stir until well blended. Whisk in eggs, one at a time, until mixture is glossy-add the vanilla and stir well.
Fold in flour and nuts. Spread batter into a 9x13 inch pan lined with lightly greased tin foil (make sure to leave some overhang for 'handles').
Bake at 350 F for about 25-30 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it. Be careful not to over bake!
Chocolate Glaze:
Melt 4 squares of semi-sweet chocolate with 2 Tbsp butter and 2 Tbsp water over low heat, stirring constantly until smooth. Pour over warm brownies and allow to cool completely.
To slice, lift the brownies from the pan and set on a large cutting board. If you use a knife dipped in hot water, it makes a nicer cut.
Makes 24 brownies.
Store in a sealed container for about 2 days on the counter, or freeze for up to 2 weeks.
