Even before my husband proposed to me, his father did. He tasted these brownies and wanted to be sure he had a steady supply.

Serve with coffee ice cream, if you can stand it.

Serves 6.

FOR THE BROWNIES
5 tablespoons unsalted butter
6 ounces bittersweet or semisweet chocolate

2 large eggs
¾ cup sugar
2 teaspoons vanilla extract

⅔ cup all-purpose flour
2 tablespoons unsweetened cocoa powder, such as Droste or Callebaut
½ teaspoon baking powder
¼ teaspoon kosher salt

FOR THE GLAZE
1½ teaspoons unsalted butter
1 teaspoon light corn syrup
⅓ cup confectioner’s sugar
3 tablespoons water
3 ounces bittersweet or semisweet chocolate
1 ounce unsweetened chocolate
1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees. Lightly butte and 8 x 8-inch pan.

2. To make the brownies: Place the butter and chocolate in a medium-size saucepan and cook over the lowest possible heat until melted. Set aside to cool.

3. While the chocolate is cooling, place the eggs, sugar, and vanilla in a medium-size bowl and whisk until frothy.

4. When the chocolate has cooled to room temperature, add the egg mixture. Add the flour, cocoa powder, baking powder, and salt, and mix to combine.

5. Transfer to the prepared pan, place in the oven, and bake until firm, about 25 to 30 minutes. Set aside to cool.

6. To prepare the glaze: Place the butter, corn syrup, sugar, and water in a medium-size pan and bring to a boil over high heat. Add the chocolates and vanilla and stir until smooth. Set aside to cool.

7. When the brownie has cooled, spread the glaze over the brownie and let it set until the glaze is cooled. Cut into 9 to 12 pieces.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)