Brownies Royal (T&T)

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.

Ingredients

Brownie

• 4 ounces unsweetened chocolate or bittersweet
• 1 cup sweet butter
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 eggs
• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 1 1/2 cups chopped pecans

Buttercream Filling

• 1/2 cup softened sweet butter
• 2 cups confectioners' sugar
• 2 tablespoons rum
• 1 teaspoon vanilla extract
• Milk or more rum

Chocolate Frosting

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

Instructions

1. Heat oven to 350 degrees F.

Brownie

1. Melt the chocolate and butter in a saucepan over low heat, then cool.
2. Combine and stir the flour and salt together and set aside.
3. In a mixing bowl, beat the eggs until fluffy. Gradually beat in the sugar until thick.
4. 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.
5. Spread evenly in a greased 9 x 13 inch baking pan and bake for 30 minutes or until firm.
6. Cool and spread with the buttercream filling and frost with the chocolate frosting.

Buttercream Filling

1. 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

1. In a double boiler, melt the semi-sweet chocolate until smooth. Cool and spread over the buttercream filling.
2. 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).
3. Place in refrigerator until firmed up.
4. Remove from refrigerator just before serving, and cut to desired pieces.

Notes

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.

Attribution

Posted by bettyboop at Recipe Goldmine 1/4/2002 9:47 am.