3/4 cup butter or margarine
3 squares baking chocolate
3 tbsp light corn syrup
3 eggs
1 1/2 cups sugar
1 1/2 cups sifted flour
3/4 tsp baking powder
6 tbsp milk
1 cup coarsely chopped nuts
1 1/2 tsp vanilla extract
Combine the butter or margarine, baking chocolate and corn syrup in a saucepan. Warm over low heat until the chocolate is melted. Set aside to cool.
In a bowl, beat the eggs with a rotary beater; add the sugar gradually and continue beating until the mixture is thick and lemon-colored. Combine the flour and baking powder and sift into the egg and sugar mixture alternately with the milk. Add the cooled chocolate mixture, the nuts and the vanilla.
Bake in a greased 13x9" pan at 375 degrees F for 20-25 minutes. Cool in the pan on a rack covered with a dish towel or other cloth to prevent crustiness and keep the brownies moist. Frost when cool.
Brownie Frosting:
1 1/2 squares baking chocolate
6 tbsp milk
9 tbsp sugar
A pinch of salt
2 tbsp milk
2 tbsp cornstarch
1 tbsp butter
1/2 tsp vanilla
Combine the chocolate and milk and heat until the chocolate has melted. Blend smooth with whisk or fork. Add the sugar and salt. Combine the 2 tbsp milk with the cornstarch, blend smooth, add to the chocolate mixture and cook over moderately high heat, stirring constantly until smooth and thickened. Remove from the heat and add the butter and vanilla. This will thicken as it cools. When it is of spreading consistency, frost the entire top of the brownies and let stand to set. Then cut into squares.
*Blogger's note: I was surprised to see instructions for keeping the brownies from getting crusty. I thought that was everybody's favorite part!
