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1
Preheat the oven to 350 degrees F. Line a 13- by 9-inch baking pan with foil.
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2
Spray with nonstick cooking spray.
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3
In a small saucepan, combine the unsweetened chocolate and butter.
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4
Cook over low heat, stirring frequently, until the chocolate melts and the mixture is smooth.
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5
Let it cool for 15 minutes.
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6
In a large bowl, beat the sugars, vanilla and eggs at medium speed with a mixer until fluffy.
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7
Gradually beat in the flour.
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8
Add the chocolate mixture to the flour mixture, beating until combined.
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9
Spoon the batter into the prepared pan.
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10
Bake until the center is set, 25 to 30 minutes.
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11
Let cool in pan for 1 hour.
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12
In a small saucepan, combine the semisweet chocolate and cream.
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13
Cook over low heat, stirring frequently, until the chocolate melts and the mixture is smooth.
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14
Spread over the cooled brownies, cover and chill for at least 4 hours or up to 3 days.
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15
Spread Praline Frosting over the chocolate mixture.
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16
Let stand until set.
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17
Cut into squares to serve.
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18
In a medium saucepan, melt the butter, and then add the brown sugar and mix together.
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19
Slowly add in the cream.
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20
Bring to a boil over medium heat and boil for 1 minute.
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21
Remove from the heat and stir in the confectioners' sugar, pecans and vanilla extract.
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22
Continue stirring until the mixture thickens, 3 to 4 minutes.
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23
Spread immediately over chilled brownies.
