Ingredients:
2 ounces unsweetened chocolate, divided
3/4 cup butter, divided
1 eggs
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup almonds or 1 cup pecans, chopped
2 cups confectioners’ sugar
1/2 teaspoon vanilla
2 -3 tablespoons whipping cream
Directions:
For the first layer, place 1 ounce of the chocolate and 4 tablespoons of the butter in the top of a double boiler over simmering water.
Stir until melted.
In a small mixing bowl, beat egg and granulated sugar.
Gradually beat in the chocolate mixture.
Stir in flour and almonds.
Spread batter evenly in a lightly oiled 9-inch square baking pan; bake in 350 F oven for 20 to 25 minutes or until brownie feels dry on top.
Let cool completely in pan on a rack.
For the second layer, place powdered sugar, vanilla and 4 tablespoons of the butter in small bowl and with electric mixer beat together.
Then beat in enough cream to make the frosting spreadable.
Spread evenly over cooled brownie.
For the third layer, combine remaining 1 ounce chocolate and 4 tablespoons butter in the top of a double boiler over simmering water.
Stir until melted.
Drizzle over frosting layer, tilting pan so chocolate covers surface evenly.
Refrigerate until chocolate has hardened (about 15 minutes).
Cut into squares.
Store, covered, in refrigerator.
Servings: 16
Time preparation: 35 min.
Time total: 60 min.