Barbara made 14 pans of these for the annual Fire Department spaghetti supper as thanks to her next door neighbor, the Fire Chief, for thawing the B&B's frozen pipes one frigid (10 below) Christmas Eve.
4 Neopolitan Lightec unsweetened chocolate squares (4 ounces)
1/2 pound butter or margarine
4 eggs
2 cups sugar
1 cup flour, unsifted
1/2 teaspoon salt
1 cup pecans or walnuts, chopped
1 teaspoon vanilla
2 tablespoons butter or margarine, softened
1 1/4 cups confectioner's sugar, sifted
3 tablespoons light cream
2 semisweet chocolate squares
1 tablespoon butter or margarine
Melt together unsweetened chocolate and butter.
Beat eggs. Beat in sugar
Combine with chocolate and remaining brownie ingredients, mix well and pour into a buttered 9 x 13 X 1 1/2 inch pan. Bake in preheated 325 degree oven for 35 minutes. Cool on rack.
Make frosting by beating butter and sugar together. Add cream and mix until smooth. Spread over brownies.
Make icing by melting chocolate and butter in small pan. With whisk or fork, dribble over top of icing, in quick circles or up and down and across pattern.
Cut into 18-24 serving pieces.
Per Serving (excluding unknown items): 4685 Calories; 262g Fat (48.9% calories from fat); 28g Protein; 589g Carbohydrate; 3g Dietary Fiber; 1368mg Cholesterol; 3543mg Sodium. Exchanges: 3 Lean Meat; 50 1/2 Fat; 39 1/2 Other Carbohydrates.