to-die-for brownies

**Edited October 19th, 2009 & November 11th

Brownies:
1/2 cup of butter
1 cup sugar
1/2 cup flour
1/4 teaspoon baking soda
1/2 cup chopped nuts (optional)
1/4 cup cocoa powder

3/4 cup (4 oz/120g) chocolate - solid chocolate
2 large eggs

Frosting:
3/4 cup chocolate
1/3 cup heavy cream
1 teaspoon vanilla extract ** or 1 teaspoon espresso powder.


Preheat the oven to 350°F. (180°C) Grease an 8" by 8" baking pan (or whatever you have on hand that fulfills this end).

To make the brownies: Melt the butter and add all brownie ingredients except the eggs and solid chocolate, stirring until the chocolate powder has melted; reheat briefly if necessary. Set aside to cool to room temperature. When cool, add the eggs one at a time, beating until the mixture is thick and shiny. Stir 3/4 cup of solid chocolate chunks/pieces into the batter, and spread in the prepared pan. Bake for 24 to 28 minutes, till the brownies are set and pulling away from the edges of the ban. Remove from the oven, and set on a rack to cool to room temperature.

To make the glaze: Melt 3/4 cup chocolate chunks with the heavy cream and 1 teaspoon of vanilla or espresso powder, if desired. Whisk until shiny and smooth. Smooth over the cooled brownies. For easiest cutting, let brownies rest for several hours or overnight.

Good chocolate: Sarotti. Um, another business idea: in collaboration with Sahne-nuss, make a brownie mix and market it.

Anyway, I'll update this recipe once I know more exact quantities.

**Vanilla is another thing someone should import to Chile in mass. God, the artificial stuff is a joke. I'd rather add WATER to my recipes (and I do). I bought the real stuff here once or twice in a repostería store near the metro manuel montt. 8.000 whopping pesos. $16 dollars. For a regular bottle of vanilla. It was from some random African country. I remember in Mexico, vanilla was really cheap. It wasn't probably super good quality, but it's better than the water they sell here, labeled as "vanilla extract". Translation...someone should import vanilla to Chile from Mexico (or maybe El Salvador or Ecuador, who knows?) Actually, I guess it can be easily made. You just need to import vanilla beans.