Fudge Topped Brownies

• 3 sticks unsalted butter, divided
• 8 oz. good quality unsweetened chocolate, divided and coursly chopped
• 2 cups sugar
• 2 cups flour
• 4 eggs
• 2 tsp. vanilla, divided
• 1 cups chopped pecans (optional)
• 6 tablespoons milk
• 1 lb. box confectioner's sugar, sifted

1. Preheat oven to 350 degrees.
2. Place butter and 4 oz. unsweetened chocolate in 4 cup microwave safe glass measuring cup. Microwave for 1 minute or until butter melts completely. Stir until chocolate is melted. In a separate bowl, mix eggs with sugar. Blend in butter mixture flour and vanilla. Add pecans if desired. Spread in greased 9 x 11 inch pan. Bake for 25 minutes, or until sides are slightly pulled away from edges and top is firm. Allow to cool completely on rack.
3. Melt butter in medium heavy saucepan. Add remaining 4 oz. bittersweet chocolate and stir until melted. Add milk and let come to a boil. Simmer for 1 minute, than slowly stir in confectioner's sugar with a wire whisk. Remove from heat and pour on top of cooled brownies, tilting pan to cover completely. Let topping cool and cover and refrigerate 4 hours or overnight.
4. Cut into squares to serve.

butter, unsweetened chocolate, sugar, flour, eggs, vanilla, pecans, milk, s sugar

Taken from www.epicurious.com/recipes/member/views/fudge-topped-brownies-1212955 (may not work)