Like spring itself, dessert with a meal brings a smile and leaves one with a sweet, fresh taste. Simple desserts are best. Never elaborate. Never overshadowing the entree. Merely a happy accent to the meal.
1/2 cup butter
2 oz. unsweetened baking chocolate
1 cup sugar
pinch of salt, Celtic Sea Salt preferable
1 tsp. vanilla
3/4 cup AP flour
Preheat oven to 325° F. In a medium saucepan, melt the butter and chocolate over low heat. Remove from heat and cool until just warm. With a spoon, beat in the eggs; add the sugar, salt, vanilla and flour. Pour into a greased 8 or 9-inch baking pan. Bake 30 minutes, just until the sides of the brownies begin to pull away from the pan and the middle has barely set. Remove from the oven; cool while preparing the glaze.
dark chocolate glaze
4 Tbsp. butter
4 Tbsp. cocoa powder
3/4 cup powdered sugar
3 Tbsp. whole milk
Melt 4 Tbsp. butter. Whisk in 4 Tbsp. cocoa powder. Remove from heat. Whisk in 1/4 cup powdered sugar and 1 Tbsp. milk, whisk until smooth; repeat three times. Spread on cooled brownies and place in the refrigerator to firm the glaze.