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Here's an award wining recipe for Brownies from a racing friend named April.

Pirate Brownie Sundae

If you can’t find Scharffen Berger chocolate (or a reasonable substitute) locally, it can be purchased online here http://www.scharffenberger.com/departments.asp Cacao Nibs are pure roasted cacao beans that have been broken into small pieces. You can serve the brownies alone, without the ice cream and cacao nibs, but they are better with the ice cream.

4 oz (2 squares) Scharffen Berger Bittersweet (70% Cacao) Chocolate
1/2 cup unsalted butter
3 eggs
1 1/2 cups sugar
3 tablespoons Myers's Original Dark Rum (this is the pirate part. ;-) )
1 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/3 cup finely chopped, dry roasted, lightly salted peanuts
14 oz can sweetened condensed milk
2 oz (1 square) Scharffen Berger Unsweetened (99% cacao) Chocolate
Cooking Spray
Vanilla Ice Cream
Scharffen Berger Cacao Nibs

Preheat oven to 350 degrees.

For the first brownie layer:

Cut the 2 squares of bittersweet (70%) chocolate and the unsalted butter into tablespoon-sized chunks and place in double boiler (I used a small stainless mixing bowl over a similarly-sized pot of boiling water). Stir occasionally until all is completely melted and combined. Keep warm.

While chocolate & butter are melting, beat eggs in a medium mixing bowl. Beat sugar into eggs until well combined. Stir in rum.

Gradually pour chocolate-butter mixture into egg mixture, stirring constantly until well combined (be careful, as you do not want to pour the chocolate in too quickly).

Add flour, ginger, and cinnamon to mixture and stir until there are a minimal number of lumps in the batter. Stir in chopped peanuts.

Lightly spray the bottom of a 9"x13"x2" Pyrex baking dish with cooking spray. Pour in batter as evenly as possible (use a rubber spatula to distribute the batter, if necessary). Set aside.

For the second brownie layer:

In the double boiler (which should be cleaned between uses), melt the square of unsweetened (99% cacao) chocolate. Remove from heat. Stir in can of sweetened condensed milk and mix well (mixture will become quite thick).

Pour chocolate-condensed milk mixture evenly over the batter that is already in the pan. If necessary, use rubber spatula to gently distribute the top layer for complete coverage, being careful not to mix ingredients of the two layers together.

Place baking dish in middle rack of oven and bake for 24 minutes, or until the edges are slightly darker than the rest of the brownies, and brownies bounce back after you apply a small amount of pressure with your finger in the middle. The brownies may develop bubbles on top while cooking--this is okay (a sign that they are close to fully cooked is that bubbles develop in the middle).

Cool for at least 1 hour before serving (brownies should be served slightly warm).

Cut into 12 squares and place each in desert plates or bowls with a scoop of vanilla ice cream on top. Sprinkle each with one or two pinches of cacao nibs and serve.

Tip: If brownies cool too much, a single brownie may be reheated in a microwave for approximately 20 seconds. Unserved portions should be covered with plastic wrap to prevent drying out.