Melted butter and flour: Half cup each
Granulated sugar: One cup
Unsweetened cocoa: One-third of a cup
Baking powder and salt: Quarter Tsp each
Chopped walnuts: Half cup
Chocolate walnut: For icing
Confectioner’s sugar: One and 1/3 of a cup
Butter or margarine: Three Tbsp
Cocoa and milk: Two Tbsp each
Vanilla: Quarter Tsp
Chopped walnuts: Quarter cup
In a large mixing bowl, blend butter, sugar and vanilla. Add eggs; beat well with a spoon.
In a small bowl, mix flour, cocoa, baking powder and salt. Gradually blend into wet mixture. Stir in pecans. Spread batter in lightly greased and floured 8- or 9-inch square pan.
Bake at 350° for 20 to 25 minutes, or until the brownies just begin to pull away from sides of pan.
Prepare icing and frost while brownies are still warm.
Place powdered sugar in medium mixing bowl. Melt three tablespoons of butter or margarine in a small saucepan over low heat. Stir in two tablespoons of cocoa and keep blending until smooth. Add milk, next.
Stir constantly over low heat until the mixture thickens slightly. Pour hot mixture over the powdered sugar; beat until smooth.
Stir in quarter teaspoon vanilla and quarter cup chopped walnuts. Spread warm icing over still-warm brownies.
Chef P.Ravi is with Hotel Fortune Pandiyan, Madurai. Prior to this he has worked with Neemrana Hotels, Pondicherry.