My Mum's Brownies

Growing up we had sweet occasionally, but when we did have them they were awesome.  Now these brownies are a bit strange, they taste bland the first day.  You have to let the brownies sit over night for them to reach their ultimate deliciousness.  As my mum says, "set aside overnight to mature."

BROWNIES

4 oz. Unsweetened Chocolate
1/4 lb Butter (mum's recipe calls for unsalted but I prefer salted butter)
1 1/4 cups plus 3 tbsp Sugar
1 tsp Vanilla
3 large Eggs
3/4 cup All-purpose Flour

For a 9x9 pan increase recipe to:

5.25 oz unsweetened chocolate

5.25 oz butter

1 3/4 cup sugar

1 1/2 tsp vanilla

4 eggs

1 cup flour

FROSTING

1 1/2 oz. Unsweetened Chocolate, melted
1/4 cup Sugar
1/4 cup Evaporated Milk, at room temp
16 pecan halves, optional

-Preheat oven to 350°

-Line with parchment or butter an 8" square pan.

-In a double boiler or in a glass or metal bowl over a pot of simmering water, melt together chocolate and butter, once melted allow to cool for 5 minutes.

-Beat together chocolate mixture and sugar, 1-2 minutes or until the  mixture is completely combined.
-Add Vanilla.

-Add lightly beaten eggs and mix to combine.

-Add flour and beat to completely combine and has a shiny velvety look, about 1 min or less.

-Spread batter evenly over prepared pan and bake 20-25 min, until a very thin crust forms on top and a knife inserted in the middle comes out clean or with a moist crumb.  DO NOT OVER BAKE.

-Cool in pan to room temp.  Cover when cool and set aside overnight to mature.

Frosting:
-In a blender, combine the melted chocolate, sugar, and evaporated milk. Process 3-5 minutes, until mixture is smooth and shiney.  The sound of the blender changes when the mixture is ready.

-Frost the brownies with a thin layer of icing, cut into 16 pieces and top with pecan halves, if desired.

NB. If using unsalted butter or if you like salt, you can sprinkle the icing with flake sea salt.