Brownies Royal (T&T)
This is a brownie fit for a king and queen and munchkins too. It is an awesome brownie that has a buttercream filling and a chocolate frosting to finish it off. This one here doesn't last too long (about 5 minutes) before my 3 grown kids attack them.
4 ounces unsweetened chocolate or bittersweet
(I always use the bittersweet chocolate because
of the intense chocolate flavor)
1 cup sweet butter
1 cup flour
1/4 teaspoon salt
2 cups granulated sugar
2 teaspoons vanilla extract
1 1/2 cups chopped pecans
Preheat oven to 350 degrees F.
Melt the chocolate and butter in a saucepan over low heat, then cool.
Combine and stir the flour and salt together and set aside.
In a mixing bowl, beat the eggs until fluffy. Gradually beat in the sugar until thick.
Blend in the chocolate mixture and vanilla extract, with a rubber spatula in an under and over motion, fold in the flour mixture until well blended. Stir in the nuts.
Spread evenly in a greased 9 x 13-inch baking pan and bake for 30 minutes or until firm.
Cool and spread with the buttercream filling and frost with the chocolate frosting.
1/2 cup softened sweet butter
2 cups confectioners' sugar
2 tablespoons rum (I use the dark)
1 teaspoon vanilla extract
Milk or more rum
In a mixing bowl, beat the butter with the confectioners' sugar until light and fluffy. Add the rum and vanilla extract, beating well until incorporated. (if the mixture is too thick, add a little at a time additional milk or rum to spreading consistency).
8 (1 ounce squares) semi-sweet chocolate or bittersweet
3 ounces good quality white chocolate
1 to 2 tablespoons vegetable shortening
In a double boiler, melt the semi-sweet chocolate until smooth. Cool and spread over the buttercream filling.
In a double boiler, melt the white chocolate and 1 tablespoon of shortening until creamy, stirring constantly so that it doesn't seize up on you. Pipe the white chocolate in back and forth lines over the top of the semi-sweet chocolate. Take a wooden pick and run it up and down in the opposite direction of the piped white chocolate (the pattern is that of a napoleon).
Place in refrigerator until firmed up. Remove just before serving and cut to desired pieces.
NOTE: I have served these scrumptious goodies with strawberry or raspberry puree, vanilla ice cream with fudge syrup or fresh strawberries or raspberries with a big, big dollop of fresh whipped cream. Everyone always says that it's a bit much and it doesn't need it, but when it comes down to eating it, they always dig in and all you can hear is ooooooooooooooooh's and aaaaaaaaaaaaaaaaaaah's and can I have some more.