Layered Brownies

 Print This Post

INGREDIENTS

• 2 (1 ounce) unsweetened chocolate baking squares
• 1/2 cup butter or margarine
• 1 cups sugar
• 2 large eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1/2 cup chopped pecans, toasted
• Vanilla Cream Topping
• Brownie Glaze

METHOD

1. Melt the chocolate and butter in a large pot over medium heat. Alternately, you could microwave it on high for 1 1/2 minutes, stirring twice.

2. Add sugar and eggs, stirring until well blended. Stir in the flour and chopped pecans.

3. Lightly grease a 8×8 inch baking dish, and line with aluminum foil. Using aluminum foil will make it easy to get them out of the dish when setting out to cool. Pour in the batter and bake at 350° for about 20 minutes. Allow to cool on a wire rack for 1 hour.

4. Spread the Vanilla Cream Topping over the cooled brownies and chill for 45 minutes.

5. Pour the Brownie Glaze over the Vanilla Cream and lightly spread until it provides an even coating. Chill another hour, allow it to sit at room temperature for 15 minutes, and cut into 1-inch squares.

Vanilla Cream Topping

• 1/2 cup butter, melted
• 8 oz. powdered sugar
• 2 Tbsp. half-and-half
• 1 tsp. vanilla extract

Mix all ingredients until smooth.

Brownie Glaze

• 2 (1 ounce) unsweetened chocolate baking squares
• 2 Tbsp. butter

Melt the chocolate and butter following the same directions as used in preparing the brownie batter.