���������������������������������������������������������������������������
 ���������������������������CHOCOLATE ORGASMS�������������������������������
 ���������������������������������������������������������������������������
          From Rosie's Bakery All-Butter Fresh Cream Sugar Packed
   No-Holds-Barred Baking Book by Judy Rosenberg.
    
          4 oz unsweetened chocolate
          8 Tbsp (1 stick, 4 oz) unsalted butter, at room temperature
          1 1/4 cups plus 1 Tbsp sugar
          1/2 tsp vanilla extract
          3 large eggs, at room temperature
          3/4 cup all-purpose flour
          1/2 cup plus 2 Tbsp chopped walnuts
    
          1.  Preheat the oven to 325.  Lightly grease an 8-inch square
   pan with butter or vegetable oil.
   
          2.  Melt the chocolate and butter in the top of a double
   boiler placed over simmering water.  Cool the mixture for 5 minutes.
   
          3.  Place the sugar in a medium-size mixing bowl and pour in
   the chocolate mixture.  Using an electric mixer on medium speed, mix
   until blended, about 25 seconds.  Scrape the bowl with a rubber
   spatula.
   
          4.  Add the vanilla.  With the mixer on medium-low speed, add
   the eggs one at a time, blending after each addition until the yolk
   is broken and dispersed, about 10 seconds.  Scrape the bowl after
   the last egg and blend until velvety, about 15 more seconds.
   
          5.  Add the flour on low speed and mix for 20 seconds; finish
   the mixing by hand, being certain to mix in any flour at the bottom
   of the bowl.  Stir in 1/2 cup of the nuts.
   
          6.  Spread the batter evenly in the prepared pan and sprinkle
   the remaining 2 Tbsp of nuts over the top.
   
          7.  Bake the brownies on the center oven rack until a thin
   crust forms on top and a tester inserted in the center comes out
   with a moist crumb, about 35 minutes.  (The center of the brownies
   should never quite rise to the height of the edges.)
   
          8.  Remove the pan from the oven and place it on a rack to
   cool completely.
    
          1 1/2 oz unsweetened chocolate
          1/4 cup evaporated milk
          1/3 cup sugar
    
          1.  To prepare the frosting, melt the chocolate in the top of
   a double boiler placed over simmering water.
   
          2.  Pour the evaporated milk into an electric blender and add
   the sugar and the melted chocolate.  Blend the frosting on
   medium-low speed until it thickens, about 50 seconds (the sound of
   the machine will change when this process occurs).
   
          3.  Using a frosting spatula, spread the frosting evenly over
   the surface of the cooled brownies and allow them to sit for 1 hour
   before cutting.
    
          Makes 36 small brownies.