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Layered Brownies

Yield Makes 48 1-inch squares

Ingredients

  • 4 (1-ounce) unsweetened chocolate baking squares
  • 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
  • Brownie Glaze

How to Make It

  1. Microwave chocolate and butter in a 2-quart glass bowl at HIGH 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 13- x 9-inch pan.

  2. Bake at 350° for 20 to 23 minutes. Cool on a wire rack 1 hour.

  3. 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.