Brownies, fairies, and other good things in life

There can be no bright side without chocolate. At least, no bright side in my world. Which is why, when Nits asked me if I had good brownie recipe, I thought, what better way to share it than through a blog dedicated to joy.

So here's hoping that you copy out this recipe, make up a batch, pass it around to the people you love.

Who can take a sunrise, sprinkle it with dew
Cover it with choc'late and a miracle or two
The Candy Man, oh the Candy Man can
The Candy Man can 'cause he mixes it with love and makes the world taste good.

Double Fudge Frosted Brownies

Ingredients
1/2 cup (1 stick) unsalted butter, cut into tablespoons
1/2 cup lightly packed light brown sugar
5 bars (1.5 ounces each) Godiva dark chocolate (OK, if you're not insanely rich you can substitute this with Lindt or Cadbury - just remember, you need 213g of it)
3/4 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 cups all-purpose flour
1/2 teaspoon salt

Frosting
3 tablespoons unsalted butter
1 bar (43g) Godiva dark chocolate (see above for substitutions)
1 bar (43g) Godiva milk chocolate (ditto)
1 1/2 cup confectioner's sugar (sifted)
pinch of salt
1/4 cup heavy cream
1 teaspoon vanilla extract

Garnish (optional)
1/4 cups chopped walnuts

Make the brownies
1. Preheat the oven to 350F. Line 8-inch square baking pan with aluminium foil so that foil extends 2 inches beyond two opposite sides of pan. Lightly butter bottom and sides of foil-lined pan.

2.In medium saucepan, combine butter pieces, brown sugar and chocolate. Cook over low heat, stirring constantly until butter and chocolate melts and mixture is smooth. Transfer to medium bowl.

3. With wooden spoon, stir in granulated sugar. Stir in eggs, one at a time, until there is no trace of yolk. Add flour and salt and mix vigorously until mixture is shiny and smooth.

4. Scrape batter into prepared pan and smooth top with rubber spatula. Bake brownies for 35-40 minutes or until cake tester inserted in centre comes out slightly moist. Do not overbake.

5. Place pan on wire rack and let cool for 45 minutes. Using two ends of foil as handles, lift brownies out of pan. Invert onto cooling rack and peel off foil. Let cook completely. (Brownies are to be frosted on smooth side).

Make the frosting
1. Place butter and chocolate in medium saucepan. Heat over very low heat, stirring constantly, until butter and chocolate melt and mixture is smooth. Transfer to bowl of electric mixer.

2. On low speed, add half of confectioner's sugar, salt, then half of heavy cream. Blend in remaining confectioner's sugar and remaining heavy cream. Beat in vanilla extract. Beat frosting on medium speed for 30 seconds or until smooth and shiny.

Spread frosting over uncut brownies, making it as smooth as possible. Garnish top with chopped nuts, if desired. Cut into 9 squares and serve at room temperature. Can store covered, in airtight container in refrigerator for up to 3 days. Bring to room temperature before serving.