Shelly's Recipe

TRIPLE-LAYERED BROWNIE SQUARES

Category: Brownies/Blondies

2 oz unsweetened chocolate
3/4 cup butter
1 egg
1/2 cup sugar
1/4 cup flour
1 cup chopped almonds or pecans
2 cups confectioners sugar
1/2 tsp vanilla
2 to 3 tbsp whipping cream

For the first layer, place 1 oz of the chocolate and 4 tbsp butter in the top of a double boiler over simmering water (or in small pan over lowest possible heat). Stir until melted.

In a small mixing bowl, beat egg and sugar, then gradually beat in chocolate mixture. Stir in flour and almonds. Spread batter evenly in a lightly greased 9 inch square baking pan; bake at 350 for 20 to 25 minutes or until brownie feels dry on top. Let cool completely in pan on a rack.

For the second layer, place 4 tbsp butter, powdered sugar, and vanilla in a small bowl of an electric mixer. Beat together; then beat in enough cream to make frosting spreadable. Spread evenly over cooled brownie.

For the third layer, combine remaining 1 oz of chocolate and remaining 4 tbsp butter in the top of a double boiler over simmering water (or in a small pan over lowest possible heat). Stir until melted. Drizzle over frosting layer; tilt pan so chocolate covers surface evenly. Refrigerate until chocolate is hardened (about 15 minutes). Cut into 2-1/4-inch squares. Store covered, in refrigerator. Makes 16.

Mint-layered Brownie Squares: Follow directions for Triple-layered Brownie Squares, but add 1 tsp peppermint extract to frosting (second layer).