When you want chocolate, you want these rich brownies! WARNING, have tall glass of ice cold milk ready to drink with these brownies.
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
- 1/4 cup butter, room temperature
- 2 cups powdered sugar (confectioners' sugar)
- 1/2 teaspoon pure vanilla extract
- 3 to 4 tablespoons heavy cream or whipping cream
- 1 (1-ounce) square unsweetened chocolate
- 1/4 cup butter
Preheat oven to 350 degrees F. Lightly butter a 9-inch square pan.
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.
In a medium bowl, cream butter and powdered sugar until light and fluffy. Stir in vanilla extract and enough cream to make mixture spreadable.
In the top of a double boiler over hot water, melt chocolate and butter. Remove from heat and drizzle onto 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.
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