CHOCOLATE PECAN BROWNIES A LA MODE WITH CHOCOLATE SAUCE

"These brownies are a favorite at the Diner, so they are always on the menu. Bill Upson's wife Paula likes them a lot-she's one of those lucky people who could eat a thousand of them and never gain an ounce. Don't over mix or overcook these brownies or they'll become too cake like, and dry. They're supposed to be moist and gooey inside, so you can't test them for doneness with a toothpick. Instead, keep an eye on them while they're baking; they will swell up and then level off just before they're done."

1 cup unsalted butter, divided use
4 ounces unsweetened chocolate roughly chopped
1 1/2 cups sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon kosher or sea salt
3 eggs
1 cup flour
1 cup chopped toasted pecans
3/4 cup semisweet chocolate chunks
FOR SERVING:
Vanilla ice cream
1 cup Chocolate Sauce (recipe follows)
Sliced strawberries
Powdered sugar

Preheat the oven to 350 degrees F. Butter and flour a 9 x 13-inch cake pan.

In double boiler or a small bowl set over simmering water, melt half the butter and the unsweetened chocolate. Set aside to cool slightly.

In a mixing bowl, cream together the remaining butter and the sugar. Beat in the syrup, vanilla, and salt. Beat in the eggs, one at a time. Stir in the melted chocolate mixture, and then the flour. Do not over mix. Stir in the pecans and chocolate chunks. Spread the dough evenly in the prepared pan.

Bake at 350 degrees F for 25 to 30 minutes. The brownies will swell up and then level off just before they are done. They should remain moist even when done: do not over bake. Cool before cutting.

TO SERVE IT AS WE DO AT THE DINER:
Place a scoop of vanilla ice cream in the center of the brownie, and drizzle with warm Chocolate Sauce. Garnish with berries and dust with powdered sugar.

CHOCOLATE SAUCE

"I eat this sauce by the spoonful when I am suffering from the blues. Not a great habit for my hips, but it always seems to cheer me up. I don't know if it's the sugar, or the caffeine, or both.

This sauce keeps very well in the refrigerator. If you leave out the cream, it makes a great icing."

8 ounces semisweet chocolate (preferably Guittard's French Vanilla*)
1/2 cup unsalted butter
2 tablespoons brandy or cognac
1 tablespoon triple sec
3/4 cup light corn syrup
3/4 cup heavy whipping cream

Cut the chocolate and butter into small pieces and place with the brandy, triple sec, and corn syrup in a double boiler and allow to soften. The butter will melt, but the chocolate chunks will hold their shape until pressed. Remove from the heat and whisk together. When the mixture is smooth. Stir in the cream.

*We use Guittard chocolate because it's a reasonably price, good-quality chocolate. Also, it's made in Burlingame, which is not too far from San Francisco, and we like to use local products.

Makes 12 large brownies
Source: Fog City Diner Cookbook by Cindy Pawlcyn