1cupunsalted butter (2 sticks),melted and cooled to tepid
4ouncesunsweetened chocolate,melted and cooled to tepid
1 1/2cupspacked brown sugar
3/4cupchopped pecans toasted
1 1/2cupspowdered sugar,sifted to remove any lumps
Preheat oven to 325 degrees. Spray the inside of a 9X9X2-inch baking pan with cooking spray.
Sift together the all-purpose flour, cake flour, cocoa powder, baking powder, and salt onto a piece of waxed paper.
In a medium bowl, whisk together melted butter and chocolate.
In a large mixing bowl, whisk the eggs for 30 seconds.
Add sugar and whisk until pale and smooth, about 1 minute. Add in vanilla.
Gradually whisk in butter/chocolate mixture.
Add flour mixture and stir with a wooden spoon until no flour is visible.
Pour batter into prepared pan and use a spatula to smooth top. Bake for 35 to 40 minutes, or until set. Let brownies cool for 3 hours. Refrigerate for at least 1 hour.
For frosting, combine whipping cream, butter, and brown sugar in a medium saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil. Cook for 1-2 minutes, stirring constantly.
Remove from heat and stir in pecans, powdered sugar, and vanilla. Let cool in pan 5 minutes, stirring frequently. Spread over brownies. Wait 30 minutes before slicing.
This recipe originally appeared on spicysouthernkitchen.com