Title: Twice-Topped Brownies
Categories: Cookie
Yield: 1 Servings

4	oz	Unsweetened chocolate
1/2	c	Salted butter
1	c	All-purpose flour
1/4	ts	Salt
2	lg	Eggs
1	c	Packed light brown sugar
2	ts	Vanilla extract
1/2	c	Chopped pecans
12	c	Semisweet mini chocolate chips
		Vanilla cream; (recipe follows)
		Chocolate drizzle; (recipe follows)

Preheat oven to 325 F. Grease a 7x11-inch baking pan. In a double boiler, melt the unsweetened chocolate and butter together, stirring until smooth. Set aside to cool slightly.

In a small bowl, combine the flour and salt. In a medium bowl, beat the eggs and brown sugar together. Beat in the chocolate mixture and the vanilla. Stir in the flour mixture. Then stir in the pecans and mini chocolate chips.

Spread the batter in the pan and bake 22 to 25 minutes, or until a cake tester inserted in the center comes out clean. Cool in the pan on a rack.

To assemble: Spread the vanilla cream over the cooled brownies. Refrigerate until set.

Prepare the drizzle. Dip a fork into the melted chocolate mixture and drizzle in a random pattern over the vanilla cream layer. Chill until ready to serve. Makes 24 brownies.

Vanilla cream: In a medium bowl, cream 1/2 cup softened unsalted butter and 4 ounces softened cream cheese until light and fluffy. Gradually beat in 1 teaspoon vanilla extract and 1 1/4 cups confectioners' sugar.

Chocolate drizzle: In a double boiler, melt 2 ounces semisweet chocolate chips and 2 tablespoons heavy cream over hot, not simmering, water, stir until smooth, then set aside to cool slightly.

Per brownie: Cal 248 (58% fat) Fat 17 g (9 g sat) No fiber Chol 47 mg Sodium 138 mg Carbs 25 g Calcium 24 ing From: Bobbie Beers Date: 06-02-98 (19:24) The Once And Future Legend (1) Cooking

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