4 oz unsweetened chocolate
2 cups sugar
2 teaspoons vanilla
1 1/4 cups all purpose flour
1 teaspoon soda
1/2 teaspoon salt
Preheat oven to 350 degrees and place rack in center of oven.
Using a double boiler or very low heat on stovetop, melt the butter and chocolate together in a saucepan. Mix with whisk. Remove from heat and let cool.
Meanwhile, beat the eggs in a medium bowl. Add sugar and vanilla and mix until all ingredients are combined. Pour the cooled chocolate mixture into the egg mixture. Mix again until all ingredients are combined.
Pour the flour, soda and salt into the bowl with the other ingredients and mix just until wet and dry ingredients are combined.
Line a 9x13 pan with foil, and spray the foil with non stick cooking spray. Spread the batter into the prepared pan. Bake for 30-35 minutes. Cook just until brownies are done, and a toothpick inserted in center of pan comes out with a few moist crumbs attached.
Remove from oven. Use a spatula and press the edges of the brownies down while still warm.
Lifting foil, remove brownies out of pan when cooled. Use a knife or spatula and trim around edges of brownies to make even.
Cut into about 30 small pieces.
1/2 cup butter
2 squares or 2 oz unsweetened chocolate, melted
2 cups sifted powdered sugar
3-4 tablespoons milk or half and half
dash of salt
pecan halves for top of brownie
Soften the butter for 30 seconds in the microwave. Add the melted chocolate and mix. Add the powdered sugar a little at a time and beat until smooth. Add milk or cream and salt until the frosting is desired consistency. If you want the icing to cover the brownie and drip down the sides of the brownie, thin the icing with additional milk (about 2 additional tablespoons).
Spoons the icing onto each brownie. Top immediately with pecan half.