Butter Creme Brownies

1 square semisweet chocolate
1/4 cup butter
1 egg
1/2 cup granulated sugar
1/4 cup flour
1/4 cup pecans, finely chopped

Melt chocolate and butter together over hot water and cool slightly. Beat egg until frothy. Stir into chocolate mixture. Add sugar. Blend well. Add flour and nuts and stir until well blended. Pour into an 8-inch square pan. Bake for 13 to 15 minutes at 350 degrees F. Cool and cover with Butter Creme Filling.

Butter Creme Filling:
1 cup confectioners' sugar
2 tablespoons butter, softened
1/4 teaspoon vanilla extract
1 tablespoon heavy cream or evaporated milk

Cream together and spread over brownie layer. Put pan in refrigerator for 10 minutes. Remove and spread with Glaze.

Glaze:
2 tablespoons butter
2 squares semisweet chocolate

Melt butter and chocolate together. Spread gently over filled brownie layer being careful not to disturb filling. Chill in refrigerator until glaze sets. Cut into small finger strips. These can be frozen.

Food coloring may be added to cr me filling for different holidays and occasions.