Supernatural Brownies with Fudge Sauce

I just got this recipe on one of my recipe groups, and thought I'd share I think this will be on the menu here real soon!

Supernatural Brownies with Fudge Sauce
"Though the name sounds like an exaggeration, you'll
agree that thesebrownies are absolutely out of this world".
-Nick Malgieri, Los Angeles, Times Syndicate
Ingredients:
1 cup (2 sticks) unsalted butter
8 ozs bittersweet or semi-sweet chocolate,
cut into 1/4-inch pieces*
4 large eggs
1/2 tsp salt
1 cup granulated sugar
1 cup dark brown sugar, packed
2 tsp vanilla extract
1 cup flour

Preparation:
Line a 13-by-9-by-2-inch pan with parchment or foil.
Brush with butter. Bring saucepan of water to boil
and turn off heat. Combine butter and chocolate in
heat-proof bowl and set over pan of water. Stir
occasionally until melted [or use a double boiler and
follow same method.]

Whisk eggs in large bowl. Whisk in salt, sugars and vanilla.
Stir in chocolate and butter mixture. Fold in flour.
Pour batter into prepared pan and spread evenly. Bake
on middle rack at 350 until top has formed shiny crust
and batter is moderately firm, 55 to 60 minutes. Cool in
pan on rack. Wrap pan in plastic wrap and keep at room
temperature or refrigerate until next day.

To cut brownies, unmold onto cutting board. Remove
paper and replace with another cutting board. Turn cake
right side up and trim away edges. Cut brownies into 2-inch
squares. Makes about 24- 2-inch square brownies.

Variation: Add 2 cups (½ pound) walnut or pecan pieces to the batter.

Fudge Sauce

"This is one of those really rich hot fudge sauces that hardens as it
hits ice cream. It is great to use as the sauce for a brownie sundae".
-Nick Malgieri, Los Angeles Times Syndicate

Ingredients:
1/4 cup water
1 cup light corn syrup
1-1/3 cups sugar
1 tsp salt
4 ozs unsweetened chocolate, coarsely chopped
1/2 cup alkalized (Dutch process) cocoa powder
1/4 cup (1/2 stick) unsalted butter
1/4 cup whipping cream
1 tbsp vanilla extract

Preparation:
Combine water, corn syrup and sugar in nonreactive
pan and bring to boil, stirring often, until all sugar crystals
have melted. Boil 1 minute without stirring. Remove from
heat. Add salt and chocolate and allow to stand 2 minutes
until chocolate has melted, then whisk smooth. Sift cocoa
into mixing bowl and stir in enough liquid mixture to make
a paste.** Stir cocoa paste smoothly back into syrup.
Whisk in butter, cream and vanilla. Store sauce in tightly
covered jar in refrigerator. Reheat over simmering water
before serving.

YIELD: About 2 cups.

SOURCE: Nick Malgieri is the author of "Chocolate," from Simple
Cookies to Extravagant Showstoppers, (HarperCollins) From: Washington
Times, December 23, 1998:E1-2