The World's Greatest Brownies

Makes 16 Large (2-inch) or 32 Small (1-inch) Brownies

Brownie

1 1/4 cups all-purpose flour

2 cups white sugar

1 teaspoon baking powder

1 teaspoon salt

1/2 pound plus 2 Tablespoons butter

4 ounces baking chocolate (be sure to use good-quality chocolate Ghirardelli.)

1 teaspoon vanilla extract

4 large eggs, beaten until frothy

Frosting

1/2 cup boiling water (You may not need all of it.)

2 cups powdered sugar

1/4 pound butter

4 ounces baking chocolate

1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees (300 degrees if using a convection oven). In a bowl, combine all the dry ingredients, except nuts.

2. Melt the butter in a saucepan large enough to hold the chocolate. When the butter is melted, turn down the heat and immediately add the chocolate.

3. Remove the pan from the heat and stir until both the chocolate and the butter are completely incorporated. Add the vanilla and then the eggs. Whisk until mixed. Add the wet mixture to the dry and whisk until smooth and creamy. Stir in the nuts (if using). (Do not mix the nuts with the dry ingredients because the flour will get trapped in the nutmeats and make white spots in the batter.)

4. Pour the batter into a greased 6x9-inch or 8x8-inch (or line a greased pan with waxed paper) and bake for 22 minutes: check. It may take as long as 30 minutes, depending on the oven. The brownie is done when the edges are firm but the very center jiggles slightly when shaken. If you wait until the center is firm the brownie will be more cakelike and fudgy.

5. Remove from the oven and allow the brownie to cool completely, in the pan. You can frost the brownie in the pan or remove it from the pan (if you used waxed paper) to frost. I prefer to invert the brownie and frost the bottom, which is nice and flat. This necessitates using the waxed-paper method.

6. To frost the brownie, have ready 1/2 cup of water, simmering. Sift the powdered sugar into a mixing bowl. Melt the butter in a double boiler, turn off the heat, and add the chocolate. Stir until the chocolate and butter are both melted. Add the vanilla. Immediately whisk the chocolate mixture into the powdered sugar. With an electric mixer or a whisk, beat until blended. Slowly beat in boiling water until the mixture is creamy and shiny. When this occurs, do not add anymore water.

7. Spread the frosting on the cooled brownies in a thin coat, only enough to cover, and set aside to firm. After 1 hour, return and cut the brownies to the desired size; I recommend cutting them into 2-inch squares.

From Sacramental Magic in a Small-Town Cafe by Br. Peter Reinhart