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Brownies: 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! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |