1 cup (2 sticks) margarine or butter
4 (1-ounce) squares unsweetened chocolate
4 (1-ounce) squares semisweet chocolate
2 1/4 cups sugar
6 large eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/4 cups all-purpose flour
1/2 cup pecans, toasted and coarsely chopped
5 tablespoons margarine or butter
1/3 cup(s) packed light brown sugar
3 tablespoons bourbon, or, in place of bourbon, substitute 1 tablespoon vanilla extract and 2 tablespoons water, per recipe
2 cups confectioners' sugar
Preheat oven to 350 degrees F. Line 13- by 9-inch metal baking pan with foil and lightly grease foil with cooking spray.
Melt margarine/butter and chocolates in a heavy saucepan over low heat, stirring frequently. Remove saucepan from heat. With wire whisk, beat in sugar, then eggs, until well blended. Stir in vanilla, salt, then flour just until blended. Spread batter evenly in pan.
Bake for 35 minutes. It's fine if cake tester inserted in the brownies does not come out clean. Cool brownies in pan on wire rack. Baked brownies that will not be consumed within 1 day can be covered with foil and stored in the refrigerator or freezer until needed.
For the praline frosting, heat margarine/butter and brown sugar in a saucepan over medium-low heat until mixture melts and bubbles, about 5 minutes. Remove saucepan from heat. With wire whisk, beat in bourbon (or substitute), then confectioners' sugar, until mixture is smooth.
With metal spatula, spread topping over room-temperature brownies; sprinkle with pecans. Cut brownies lengthwise into 8 strips, then cut each strip crosswise into 8 pieces.