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
4 ounces unsweetened chocolate or bittersweet
1 cup sweet butter
1 cup flour
1/4 teaspoon salt
2 cups granulated sugar
2 teaspoons vanilla extract
1 1/2 cups chopped pecans
1/2 cup softened sweet butter
2 cups confectioners' sugar
2 tablespoons rum
1 teaspoon vanilla extract
Milk or more rum
8 (1 ounce squares) semi-sweet chocolate or bittersweet
3 ounces good quality white chocolate
1 to 2 tablespoons vegetable shortening
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
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
Buttercream Filling: 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: 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 from refrigerator just before serving, and cut to desired pieces.
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.
Posted by bettyboop at Recipe Goldmine 1/4/2002 9:47 am.