Shelly's Recipe

TWICE-TOPPED BROWNIES

Category: Brownies/Blondies

4 oZ unsweetened chocolate
1/2 cup salted butter
1 cup flour
1/4 tsp salt
2 large eggs 1 cup packed light brown sugar
2 tsp vanilla extract
1/2 cup chopped pecans
1/2 cup semisweet mini chocolate chips Vanilla cream (recipe follows)
Chocolate drizzle (recipe follows)

Preheat oven to 325. Grease a 7x11-inch baking pan. In a double boiler, melt the unsweetened chocolate and butter together, stirring until smooth. Set aside to cool slightly.

In a small bowl, combine the flour and salt. In a medium bowl, beat the eggs and brown sugar together. Beat in the chocolate mixture and the vanilla. Stir in the flour mixture. Then stir in the pecans and mini chocolate chips.

Spread the batter in the pan and bake 22 to 25 minutes, or until a cake tester inserted in the center comes out clean. Cool in the pan on a rack.

To assemble: Spread the vanilla cream over the cooled brownies. Refrigerate until set.

Prepare the drizzle. Dip a fork into the melted chocolate mixture and drizzle in a random pattern over the vanilla cream layer. Chill until ready to serve. Makes 24 brownies.

Vanilla cream: In a medium bowl, cream 1/2 cup softened unsalted butter and 4 oZ softened cream cheese until light and fluffy. Gradually beat in 1 TSP vanilla extract and 1 1/4 cups confectioners sugar.

Chocolate drizzle: In a double boiler, melt 2 oZ semisweet chocolate chips and 2 tbsp heavy cream over hot, not simmering, water, stir until smooth, then set aside to cool slightly.