Classic Brownies

1. Adjust oven rack to middle position and heat oven to 325 degrees. Make foil sling by folding 2 long sheets of aluminum foil so that they are as wide as 13 by 9-inch baking pan (one 13-inch sheet and one 9-inch sheet). Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil and set aside.
2. Whisk flour, baking powder, and salt in medium bowl until combined; set aside.
3. Melt chocolate and butter in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth. Off heat, gradually whisk in sugar. Add eggs, one at a time, whisking after each addition, until thoroughly combined. Whisk in vanilla. Add flour mixture in 3 additions, folding with rubber spatula until batter is completely smooth and homogeneous.
4. Transfer batter to prepared pan; spread batter into corners of pan and smooth surface. Sprinkle toasted nuts, if using, evenly over batter. Bake until toothpick inserted in center of brownies comes out with few moist crumbs attached, 30 to 35 minutes, rotating pan halfway through baking. Let brownies cool in pan on wire rack to room temperature, about 2 hours. Remove brownies from pan using foil. Cut brownies into 2-inch squares and serve. (Brownies can be stored at room temperature for up to 3 days.)

CHOCOLATE-GLAZED MINT-FROSTED BROWNIES
To melt the chocolate in a microwave, heat it at 50 percent power for 1 to 2 minutes. Stir the chocolate, and continue heating until melted, stirring once every additional minute.

MINT FROSTING
8 tablespoons unsalted butter, softened
2 cups (8 ounces) confectioners’ sugar
1–2 tablespoons milk
1 teaspoon mint-flavored extract
1 recipe CLASSIC BROWNIES

CHOCOLATE GLAZE
4 ounces bittersweet or semisweet chocolate, chopped
4 tablespoons unsalted butter
1. FOR MINT FROSTING: Using stand mixer fitted with paddle, beat butter and confectioners’ sugar at low speed until just incorporated, about 30 seconds, then increase speed to medium and beat until smooth and fluffy, about 1-1⁄2 minutes. Add 1 tablespoon milk and mint extract and continue to beat until combined, about 30 seconds, adding up to 1 additional tablespoon milk if necessary to achieve soft spreadable consistency. Using offset spatula, spread mint frosting evenly onto cooled brownies, cover with aluminum foil, and refrigerate until firm, about 1 hour.
2. FOR CHOCOLATE GLAZE: Microwave chocolate at 50 percent power for 1 to 2 minutes; stir, add butter, and continue heating until melted, stirring once every additional minute. Set aside to cool slightly, about 10 minutes.
3. Pour chocolate glaze on frosted brownies; using offset spatula, spread glaze into even layer. Cover with foil and refrigerate until firm, about 1 hour. Remove brownies from pan using foil, cut into 2-inch squares, and serve. (Brownies can be stored in refrigerator for up to 3 days.)

CLASSIC BROWNIES WITH COCONUT-PECAN TOPPING
2 large egg yolks
1⁄2 cup (3-1⁄2 ounces) sugar
1⁄8 teaspoon salt
4 tablespoons unsalted butter, softened
1⁄2 cup heavy cream
1⁄2 teaspoon vanilla extract
1 cup (3 ounces) sweetened shredded coconut
3⁄4 cup pecans, chopped
1 recipe CLASSIC BROWNIES
Whisk egg yolks, sugar, and salt in small saucepan until combined. Whisk in butter, then gradually whisk in heavy cream and vanilla extract. Cook over low heat, stirring constantly, until mixture is fluffy, begins to thicken, and registers about 180 degrees, 8 to 12 minutes. Off heat, stir in coconut and pecans. Spread topping evenly onto cooled brownies, cover with aluminum foil, and refrigerate until set, about 2 hours. Remove brownies from pan using foil, cut into 2-inch squares, and serve. (Brownies can be stored in refrigerator for up to 3 days.)

MAKING A FOIL SLING
1. Line baking pan with 2 sheets of foil or parchment paper placed perpendicular to each other.
2. Use foil handles to lift baked cake, brownies, or bar cookies from pan.