Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *** BUTTERMILK PECAN BROWNIE BATTER ***
   2      cups          pecans
   1 1/4  cups          all purpose flour
     1/2  teaspoon      baking soda
   1      teaspoon      salt
   6      ounces        chilled unsalted butter cut into 1 oz
                        -- pieces.
   4      ounces        unsweetened chocolate chopped into 1/4
                        -- inch pieces
   1      cup           granulated sugar
   3      large         eggs
   3      tablespoons   dark corn syrup
   1      teaspoon      pure vanilla extract
     1/2  cup           nonfat buttermilk.
                        *** BROWN BUTTER ICING ***
     1/2  pound         unsalted butter cut into 1 oz pieces
   4      ounces        semisweet chocolate chopped into 1/4 inch
                        -- pieces
   2      cups          confectioner's sugar
   4      tablespoons   heavy cream

Preparation:

Buttermilk Pecan Brownies: Preheat the oven to 325 degrees F. Toast the pecan on a baking sheet in preheated oven for 6 to 8 min. cool nuts to room temp before chopping into 1/4 inch pieces. In a sifter combine the flour, baking soda, and salt. Sift onto a large piece of wax paper and set aside until needed. Heat 1 inch of water in the bottom half of a double boiler over med. heat. With the heat on, place 6 oz. of butter and the unsweetened chocolate in the top half of the double boiler. Use a rubber spatula to stir the butter and chocolate until completely mixed and smooth. About 6 yo 7 min. Transfer the melted butter and chocolate mixture to a 1 qt. bowl and set aside until needed. Place the granulated sugar, eggs and dark corn syrup and vanilla extrat in the bowl of an electric mixer fitted with a paddle. Beat on med for 4 min or until smooth. Scrap down sides of bowl and beat on med for 2 min more. until very smooth. Stop the mixer and add the melted butter and chocolate mixture and beat on med for 1 min unti combined. On low while gradually adding the sifted dry ingredients, followed by the buttermilk and the pecans, mix for 1 min. until combined. Pour the batter into 9x13x2 inch nonstick baking pan. Spread the batter in an evenlayer. Bake on the center rack of oven until toothpick inserted in the center comes out clean. about 35 min. Remove the pan from oven and allowto cool at room temp for 1 hour before preparing the icing. MAKE THE BROWN BUTTER ICING; heat a non stick saute pan over high heat. When the pan is very hot, add 1/4 lb. butter and brown evenly. about 3 to4 min. (be sure to stay with the pan, shaking it back and forth to promote even browning or butter will go from brown to burnt in seconds.). Immediatley transfer the brown butter to 1 qt. bowl and hold at room temp for 15 min. Heat 1 inch of water in the bottom half of a double boiler over med heat. With the heat on, place thesmisweet chocolate in the top half of the double boiler. Using a rubber spatula to stir the chocolate until melted and smooth, about3 to 4 min. Transfer the melted chocolate to a 1 qt bowl and set aside until needed. Place the brown butter and the confectioners sugar in the bowl of an electric mixer fitted with a paddle. Beat on med for4 min or until smooth. Scrap down sides of bowl, then add the melted chocolate and the heavy cream and beat on med until combined, about 1 min. use rubber spatula to finish mixing the icing until thoroughly combined and smooth. Use a cake spatula to evenly spread the icing over the entire surface of the brownie. Refrigerate the iced brownies for 30 min before cutting. Cut int 24 2 inch squares. Serve immediately or store in a tightly sealed plastic container