6 large eggs
18 oz. semisweet chocolate, chopped
16 tablespoons (2 sticks) unsalted butter, cut into tablespoons
1 teaspoon pure vanilla extract

Glaze:
1/4 cup heavy cream
4 oz. semisweet chocolate, chopped
24 pecan halves, toasted, for topping

1. Preheat oven to 425 degrees F. Butter a 9-inch square baking pan, line it with aluminum foil, and butter the foil. Set the eggs in a bowl and cover them with hot tap water.

2. In the top of a double boiler set over barely simmering water, melt the chocolate with the butter, stirring until smooth. Stir in the vanilla. Transfer the mixture to a bowl and let it cool slightly on a rack.

3. Put the warm eggs in a large bowl and beat using an electric mixer on hig speed unti about triple in volume, about 5 minutes. Fold half of the beaten eggs into the chocolate mixture to lighten it. Gently fold in the remaining beaten eggs. Scrape the batter into the prepared pan and smooth the top.

4. Set the pan of batter in a larger baking pan. Pour hot tap water into the larger pan to come halfway up the sides of the brownie pan.

5. Bake the brownies on the middle rack of the oven for 10 minutes. Turn off the oven and let the brownies stand in the oven for 5 minutes. Remove the brownies from the water bath to a wire rack and let stand while you make the glaze.

Making the Glaze:

6. In a small ceramic or glass bowl covered with plastic wrap, heat the cream with the chocolate on High in a microwave oven for 30-second intervals, stirring after each interval, until smooth.

7. Pour the hot glaze evenly over the surface of the brownies. Spread it with a rubber spatula until smooth and let cool completely. When cool, cover the pan with plastic wrap and refrigerate until well chilled and firm, about 4 hours or overnight.

8. To serve, cut into 12 squares and top each with pecans. Arrange the brownies on a serving plate. For the best flavor and texture, let the brownies stand at room temperature 20 to 30 minutes before serving.

From: Debbi Fields' Great American Desserts, c. 1996.

. . . I can see why you wanted this recipe. I saw her PBS show when she prepared these brownies, and it compelled me to buy her book. Enjoy!