Sacherbrownies, Suessified

Big A, little a, what begins with A?

Austrians eating apricots
A...a...A

Big B, little b, what begins with B?

Baking a brownie base
Buttery and bittersweet

Big C, little c, what begins with C?

A caliginous coat of chocolate
C...c...C

Big D, little d, what begins with D?

Decorous dessert done differently
Documented in ditty

Sacherbrownies

Brownies:
2 oz. unsweetened chocolate, chopped
4 tbs. unsalted butter
1 c. sugar
1 tsp. vanilla
2 eggs
1/2 c. flour
Filling:
1 c. apricot preserves
Glaze:
2 oz. unsweetened chocolate, chopped
4 oz. bittersweet or semisweet chocolate chips
3 tbs. butter

For Brownies: Preheat oven to 350 F. Line an 8 x 8-inch pan with foil and grease. Melt 2 oz.
unsweetened chocolate and 4 tbs. butter in a medium, heavy saucepan over very low heat, stirring constantly until smooth. Set aside to cool completely. Stir in sugar and vanilla, then eggs. Add flour until just combined. Spread batter in pan and bake for roughly 23 minutes. Allow brownies to cool completely before proceeding.

For Filling: Spread apricot preserves over brownies.

For Glaze: In a double boiler, melt unsweetened chocolate, bittersweet chocolate chips, and 3 tbs. butter in a double boiler. Smooth mixture over apricot preserves. Refrigerate until set (at least 1 hour). Note: once glaze is set, it's best to let the brownies return to room temperature before serving. The glaze will not melt.