Ingredients
1/2 cup butter, cubed4 ounces unsweetened chocolate, chopped4 large eggs, room temperature2 cups sugar1 teaspoon vanilla extract1/2 cup all-purpose flour1/2 teaspoon salt2 cups chopped pecans, optional2 cans (16 ounces each) vanilla frostingCandy eyes
Preparation
Preheat oven to 350°. Line two 8-in. square baking pans with foil, letting ends extend up sides; grease foil. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. In another bowl, mix flour and salt; gradually add to chocolate mixture, mixing well. If desired, stir in pecans.
Spread into prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Lifting with foil, remove brownies from pans. Cut into bars. Using a No. 46 pastry tip, pipe frosting over brownies. Decorate with candy eyes.
