Anne Bourget’s Brownies

Title: Anne Bourget’s Brownies
Categories: Desserts, Brownies
Yield: 1 Servings

2 Sticks unsalted butter
4 Squares (1 oz. each)
Unsweetened baking chocolate
I use Bakers’
1/2 ts Salt
2 c Sugar
3 Eggs, large size
Vanilla extract (I prefer
Madagascar Bourbon and use a
Lot of it)
1 c All-purpose unbleached

Preheat oven to 350. Melt the chocolate with 1 stick (4 oz.) of
butter and the salt. Put the remaining 4 oz. unsalted butter in the
bowl of an electric mixer. Beat until soft, grandually adding the
sugar until well blended. Dump in the vanilla. Add next. Add the
melted chocolate-butter (I prefer NOT to let it cool, but add it
while it is still quite warm) and mix until well blended. (No need to
wash the pan yet, for you will be using it to make the frosting.) Add
the flour and mix at low speed until just blended. Turn the batter
into a prepared (greased and floured 7×11-inch) baking pan and bake
for 35, 45 minutes, depending on your oven and your preference for
moist brownies.

Cool in a baking rack.

Fudge Frosting:

1 cup sugar 1 oz. unsweetened baking chocolate 1 pinch of salt 1/2 cup
heavy (whipping) cream* vanilla extract

Gently melt the chocolate with the sugar, salt , and cream. Take care
not to overstir, as it may cause the fudge to “sugar”. Cook to the
soft-ball stage and transfer to the bowl of an electric mixer. Beat
at medium speed until it has cooled and then add the vanilla. Beat
until it loses its shiny sheen and becomes thick frosting.

Frost cooled brownies with the fudge frosting.

*If I have whipping cream which has soured or creme fraiche on hand I
prefer using them, as I like the tang they impart to the frosting.

These are *very* rich. I cut them into rather small squares. Serve in
a bowl with vanilla ice cream to be really, really bad. 😉