Praline Topped Brownies

Ingredients:
1 cup butter
4 (1-ounce) squares unsweetened chocolate
1 cup  semisweet chocolate chips
2 1/4 cups sugar
6 large eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/4 cups all-purpose flour

Praline Topping
5 tablespoons margarine or butter
1/3 cup packed light brown sugar
1 T vanilla extract + 2 T water
2 cups confectioners’ sugar
1/2 cup pecans, toasted and coarsely chopped

Directions:
Step 1: Preheat oven to 350 degrees F. Line 13- by 9-inch metal baking pan with foil; grease or spray foil with cooking spray.
Step 2: In heavy 2 quart saucepan over low heat, melt margarine or butter and chocolates, stirring frequently. Remove saucepan from heat.
Step 3: Transfer chocolate mixture to a large bowl  and beat in sugar, then eggs, until well blended. Stir in vanilla, salt, then flour just until blended.  Spread batter evenly in pan.
Step 4: Bake brownies 35 min. (toothpick inserted in brownies will not come out clean). Cool brownies in pan on wire rack. If not using brownies within 1 day, cover cooled brownies with foil and refrigerate or freeze for longer storage.
Step 5: In 2-quart saucepan over medium-low heat, heat butter and brown sugar, until mixture melts and bubbles, about 5 minutes. Remove saucepan from heat. With wire whisk, beat in vanilla and water, then confectioners’ sugar, until mixture is smooth.
Step 6: With metal spatula, spread frosting on cooled brownies; sprinkle with pecans. To cut brownies lift the foil out of pan and cut even squares.
Tip: Spraying the back of your metal spatula with cooking spray, makes spreading frosting much easier.
UPDATE: 10/2011  I made adjustments to this recipe- I cut the chocolate chips out, and I replaced 1 cup sugar with 1 cup of brown sugar.  The texture of the brownies changed a little and they were not as rich but still delicious.