Recipe: Double Fudge Frosted Brownies - Here's one I haven't tried Eileen

DOUBLE FUDGE FROSTED BROWNIES

1/2 cup unsalted butter, cut into tbsps
1/2 cup lightly packed light brown sugar
6 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup granulated sugar
3 large eggs
1 1/2 teaspoon vanilla extract
1/2 cup flour
1/4 teaspoon salt
FROSTING:
3 tablespoons unsalted butter, cut into tbsps
2 ounces unsweetened chocolate1 ounce milk chocolate
1 1/2 cup confectioners' sugar
1 pinch salt
1/4 cup heavy cream
1 teaspoon vnailla extract
GARNISH:
1/4 cup finely chopped nuts

TO MAKE THE BROWNIES:
Preheat oven to 350. Line an 8 inch baking pan with aluminum foil so the foil extends 2 inches beyond two opposite sides of pan. Lightly butter bottom and sides of foil-lined pan.

In medium saucepan, combine butter pieces, brown sugar, and semisweet and unsweetened chocolate pieces. Cook over low heat, stirring constantly, until butter and chocolate melt and mixture is smooth. Transfer to medium bowl.

With wooden spoon, stir in granulated sugar. Stir in eggs, one at a time, until there is no trace of the yolk. Mix in vanilla extract. Add flour and salt and mix vigorously until the mixture is shiny and smooth. Scrape batter into prepared pan and smooth top with rubber spatula.

Bake brownies for 35-40 minutes, or until cake tester inserted into the center comes out slightly moist. Do not over bake. Place pan on wire rack and let cool for 45 minutes.

Using two ends of foil as handles, lift out brownies from pan. Invert onto cooling rack and peel off the foil. Let brownies finish cooling completely. Brownies will be frosted on the smooth side--(bottom side)

MAKING THE FROSTING:
Place butter and unsweetend chocolate and milk chocolates in medium saucepan. Heat over very low heat, stirring constantly, until butter and chocolates melt and mixture is smooth. Transfer to bowl of electric mixer.

On low speed, add half of confectioners sugar, salt, then half of heavy cream. Blend in remaining confectioners' sugar and remaining heavy cream. Beat in vanilla extract. Beat frosting on medium speed for 30 seconds, or until smoth and shiny.

Spread frosting over uncut brownies, making it as smooth as possible. Garnish top with chopped nuts. Cut into squares and serve at room temperature.

Store covered, in airtight container in refrigerator for up to three days. Bring brownies to room temperature before serving.