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4 (1-ounce) squares unsweetened baking chocolate
1 cup butter or margarine
2 cups sugar
4 large eggs, lightly beaten
1 cup all-purpose flour
1 cup chopped pecans, toasted

Vanilla Cream Topping:
1 cup butter, melted
1 (16-ounce) box confectioners sugar
1/4 cup half-and-half
2 teaspoons vanilla

Brownie Glaze:
4 (1-ounce) squares semisweet baking chocolate
1/4 cup butter

Brownies: Microwave chocolate and butter in a 2-quart glass
bowl at HIGH for 1 1/2 minutes or until melted, stirring twice.
Add sugar and eggs, stirring until blended. Stir in flour and
chopped pecans. Pour into a lightly greased, aluminum foil-lined
13x9-inch baking dish. Bake at 350 degrees for 20-23 minutes. Cool on
wire rack for 1 hour. Spread cooled brownies with Vanilla Cream
Topping; chill 45 minutes. Pour Brownie Glaze over Vanilla Cream
Topping, and spread evenly. Chill 1 hour. Let stand at room
temperature 15 minutes; cut into 1-inch squares.

Vanilla Cream Topping: Stir together butter, sugar,
half-and-half, and vanilla until smooth.

Brownie Glaze: Microwave chocolate squares and butter in a 1-
quart glass bowl at HIGH for 1 1/2 minutes or until melted,
stirring twice.

Yield: 48 1-inch squares.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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