Brownies Royal (T&T) Posted by bettyboop 1/4/2002 9:47 am 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 4 eggs 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. Buttercream Filling 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). Chocolate Frosting 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.