Dear Abby’s Regency Brownies With Chocolate Frosting
1 cup butter (2 cubes)
4 oz. bittersweet chocolate
2 cups sugar
1 cup all-purpose flour
1 teaspoon salt
2 cups chopped walnuts
2 teaspoons vanilla
1 cup heavy cream
8 oz. bittersweet chocolate, finely chopped
Preheat oven to 350ºF.
Prepare 18x12x2 (or 1)-inch baking pan by lining bottom with baking parchment paper and spraying pan and paper generously with butter-flavored Pam. In top of double boiler, over medium heat, melt butter and 4 oz. chocolate. Reserve. In large bowl, beat sugar and eggs until fluffy. Add flour and salt, mixing well. Add chocolate mixture, blending thoroughly. Stir in nuts and vanilla.
Pour into prepared baking pan. (Batter should be about 1/2-inch thick.) Bake for 35 to 40 minutes, or until top is crisp, and toothpick inserted in center comes out clean. Cool before pouring frosting over top.
Bring cream to boil, stirring constantly. Place chopped chocolate in medium bowl; pour boiling cream over chocolate and stir to blend well. Spread thin layer of warm frosting over top of brownies in pan. When cool, cut into 2-inch brownies.
Makes: 4-1/2 dozen 2x2-inch brownies.
Source: Dear Abby’s favorite recipes, by Abigail Van Buren - 1987, 1988.