2/3 cup light brown sugar
2/3 cup butter or margarine
1-1/3 cups all purpose flour
1 cup finely chopped pecans (optional)
8 oz. best quality semisweet or bittersweet chocolate, chopped
3/4 cup butter or margarine
1-1/2 cups sugar
2 teaspoons vanilla
4 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
6 oz. best quality semisweet or bittersweet chocolate
2 tablespoons butter or margarine
1/2 cup heavy cream or nondairy creamer
Preheat oven to 350 degrees. Grease and flour a 9"X 13" baking pan.
Cream the brown sugar and butter or margarine until light and fluffy. Slowly add flour and continue to mix until blended and smooth. Add pecans. When completely combined, press crust into bottom of prepared pan. Set aside.
Melt the chocolate and butter in a metal bowl set over a pan of simmering water. Stirring until smooth. Remove the bowl from heat and cool 10 minutes.
Stir the cooled chocolate mixture. Whisk in the sugar, vanilla, and eggs one at a time until batter is smooth. Stir in the flour and salt until just combined.
Spread brownie batter evenly over the crust and bake in the middle of the oven until top is firm and tester inserted in center comes out clean, about 25-27 minutes. Remove from oven and place immediately into the refrigerator.
Heat all the glaze ingredients in a large metal bowl set over a saucepan of simmering water until chocolate and butter are melted and glaze is smooth. Remove from heat and cool glaze to room temperature, stirring occasionally, about 10 minutes.
Pour glaze evenly over the brownie layer and return to the refrigerator. Cut into 20 bars and serve cold. You may serve each brownie with a blackberry, raspberry, or strawberry.
Yield: 20 brownies.