Instructions

Preheat oven to 350 degrees

Place bittersweet, unsweetened chocolate and butter in a glass bowl

Microwave for 25 second increments, removing and stirring at each 25 second interval.  

Stir until well blended.  Set aside to cool

Crack eggs in mixing bowl

Beat until frothy and foamy  If available you may use a wire whisk to mix

Slowly add sugar and beat until well blended

Add cooled chocolate mixture and mix until well blended

Add flour and baking powder and blend until smooth

Add chopped white chocolate and nuts and blend until smooth

Pour into pan – you may use a 9 x 12 pan or individual cupcake pans

Bake for 18-22 minutes depending on the pan used

Cool and frost

Frosting:

Whip butter in a mixing bowl until whipped and light and airy

Add 1 1/2 cups of powder sugar 

Beat until smooth – at this point you may need to add a small amount of whipping cream to achieve desired consistency 

Flavor choices:

Fresh blood orange juice -2-3 TB or to desired consistency

2-3 TB Kahlua 

Continue to beat for 4-5 minutes until whipped and fluffy

Add additional powder sugar and whipping cream to achieve desired consistency

Frost on cooled brownies