Preparation:
Preheat oven to 350 degrees F. Lightly butter a 9-inch square pan, or one of these new and interesting types of
brownie pans.
In the top of a double boiler over hot water, combine chocolate with butter; stir until melted.
Learn different techniques for
How To Melt
Chocolate.
In a small bowl, beat egg and sugar; slowly beat into chocolate mixture. Stir in flour and nuts. Remove from heat and spread onto bottom of prepared pan.
Bake 20 minutes, remove from oven, and let cool on a
wire cooling rack.
Prepare Second Layer.
Spread evenly onto top of cooled first layer.
Prepared Third Layer. Drizzle
over the top of Second Layer, tilting pan so that chocolate covers
the white cream layer completely and evenly. Refrigerate 30 minutes or until chocolate is hardened.
Cut into 2-inch squares and remove from pan.
Yields 2 dozen bars.
Second Layer:
1/4 cup butter, room temperature
2 cups powdered (confectioner's)
sugar
1/2 teaspoon pure vanilla extract
3 to 4 tablespoons
whipping
or heavy cream
In a medium bowl, cream butter and powdered sugar until light and fluffy. Stir in vanilla extract and enough cream to make mixture spreadable.
Third Layer:
1 (1-ounce) square
unsweetened chocolate
1/4 cup butter
In the top of a double boiler over hot water, melt chocolate and butter. Remove from heat and
