1 square semisweet chocolate
1/4 cup butter
1/2 cup sugar
1/4 cup flour
1/4 cup finely chopped pecans
BUTTER CREAM FILLING:
1 cup powdered sugar
2 Tbsp butter, softened
1/4 tsp. vanilla extract
1 Tbsp heavy cream or evaporated milk
2 Tbsp. butter
2 squares ( 1 oz. each) semisweet chocolate
Melt chocolate and butter together over hot water and cool slightly. Beat egg until frothy. Stir into chocolate mixture.
Add sugar. Blend well. Add flour and nuts and stir until well blended. Pour into 8 x 8 inch pan. Bake 13 - 15 minutes at 350 degrees. Cool and cover with Butter Cream filling.
Cream ingredients together and spread over brownie layer.
Put pan in refrigerator for 15 minutes. Remove and spread with glaze.
Melt butter and chocolate together. Spread gently over filled brownie layer, being careful not to disturb filling.
Chill in refrigerator until glaze sets. Cut into small finger strips. Can be frozen.
Yields: 2 dozen.