Praline-Iced Brownies

These fudgy rich brownies are delicious at room temperature, refrigerated, or even frozen—our favorite way! You can make and ice the brownies up to two weeks in advance, and keep them frozen.

Yields: 64 brownies

4 (1-ounce) squares unsweetened chocolate
4 (1-ounce) squares semisweet chocolate
2 1/4 cups sugar
6 large eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/4 cups all-purpose flour
Praline Topping (Below)
1/2 cup pecans, toasted and coarsely chopped

1. Preheat oven to 350 degrees F. Line 13 by 9-inch metal baking pan with foil; grease foil.

2. In heavy 3-quart saucepan over low heat, melt margarine or butter and chocolates, stirring frequently. Remove saucepan from heat. With wire whisk, beat in sugar, then eggs, until well blended. Stir in vanilla, salt, then flour just until blended. Spread batter evenly in pan.

3. Bake 35 minutes (toothpick inserted in brownies will not come out clean). Cool brownies in pan on wire rack. If not using brownies within 1 day, cover cooled brownies with foil and refrigerate or freeze for longer storage.

4. Prepare Praline Topping. With metal spatula, spread topping over room-temperature brownies; sprinkle with pecans. Cut brownies lengthwise into 8 strips, then cut each strip crosswise into 8 pieces.

PRALINE TOPPING: In 2-quart saucepan over medium-low heat, heat 5 tablespoons margarine or butter and 1/3 cup packed light brown sugar, until mixture melts and bubbles, about 5 minutes. Remove saucepan from heat. With wire whisk, beat in 3 tablespoons bourbon (or, in place of bourbon, substitute 1 tablespoon vanilla extract and 2 tablespoons water), then 2 cups confectioners' sugar until mixture is smooth.