Brownies Royal (T&T)

Posted by bettyboop at recipegoldmine.com 1/4/2002 9:47 am

This is a brownie fit for a king and queen and munchkins too. It is an awesome brownie that has a buttercream filling and a chocolate frosting to finish it off. This one here doesn't last too long (about 5 minutes) before my 3 grown kids attack them.

4 ounces unsweetened chocolate or bittersweet
    (I always use the bittersweet chocolate because
    of the intense chocolate flavor)
1 cup sweet butter
1 cup flour
1/4 teaspoon salt
4 eggs
2 cups granulated sugar
2 teaspoons vanilla extract
1 1/2 cups chopped pecans

Heat oven to 350 degrees F.

Melt the chocolate and butter in a saucepan over low heat, then cool.

Combine and stir the flour and salt together and set aside.

In a mixing bowl, beat the eggs until fluffy. Gradually beat in the sugar until thick.

Blend in the chocolate mixture and vanilla extract, with a rubber spatula in an under and over motion, fold in the flour mixture until well blended. Stir in the nuts.

Spread evenly in a greased 9 x 13-inch baking pan and bake for 30 minutes or until firm.

Cool and spread with the buttercream filling and frost with the chocolate frosting.

Buttercream Filling:
1/2 cup softened sweet butter
2 cups confectioners' sugar
2 tablespoons rum (I use the dark)
1 teaspoon vanilla extract
Milk or more rum

In a mixing bowl, beat the butter with the confectioners' sugar until light and fluffy. Add the rum and vanilla extract, beating well until incorporated. (if the mixture is too thick, add a little at a time additional milk or rum to spreading consistency).

Chocolate Frosting:
8 (1 ounce squares) semi-sweet chocolate or bittersweet
3 ounces good quality white chocolate
1 to 2 tablespoons vegetable shortening

In a double boiler, melt the semi-sweet chocolate until smooth. Cool and spread over the buttercream filling.

In a double boiler, melt the white chocolate and 1 tablespoon of shortening until creamy, stirring constantly so that it doesn't seize up on you. Pipe the white chocolate in back and forth lines over the top of the semi-sweet chocolate. Take a wooden pick and run it up and down in the opposite direction of the piped white chocolate (the pattern is that of a napoleon).

Place in refrigerator until firmed up. Remove just before serving and cut to desired pieces.

NOTE: I have served these scrumptious goodies with strawberry or raspberry puree, vanilla ice cream with fudge syrup or fresh strawberries or raspberries with a big, big dollop of fresh whipped cream. Everyone always says that it's a bit much and it doesn't need it, but when it comes down to eating it, they always dig in and all you can hear is ooooooh's and aaaaah's and can I have some more.