CHOCOLATE STRIPED BROWNIES RECIPE

BROWNIE BOTTOM LAYER:
4 ounces unsweetened chocolate
1 stick butter
3/4 cup all purpose flour
1/4 teaspoon salt
1 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup chopped pecan or walnuts
1/2 mini semisweet chocolate chips

VANILLA CREAM LAYER:
1 stick butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla extract
1 1/4 cups powdered sugar

CHOCOLATE GLAZE FOR STRIPING BROWNIES:
2 ounces semisweet chocolate chips
2 tablespoons heavy cream

1.
Preheat the oven to 325°F. Grease a 7x11 inch baking pan.

2.
Make the brownie bottom layer first. In a double boiler, melt the unsweetened chocolate and butter together, stirring until smooth. Set aside to cool slightly.

3.
In a small bowl, combine the flour and salt.

4.
In a medium bowl, beat the eggs and brown sugar together. Beat in the chocolate mixture and the vanilla. Stir in the flour mixture. Then stir in the pecans and mini chocolate chips.

5.
Spread the batter in the prepared pan and bank for 22 to 25 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in the pan on a rack.

6.
Make the vanilla cream layer next: In a medium bowl, cream the butter and cream cheese until light and fluffy. Gradually beat in the vanilla and powered sugar. Spread the vanilla cream over the cooled brownies. Refrigerate until set.

7.
Make the chocolate glaze for drizzling: In a double boiler, melt the chocolate chips and cream over hot, not simmering, water. Stir until smooth, then set aside to cool slightly. Dip a fork into the melted chocolate mixture and drizzle in a random pattern over the vanilla cream layer.

8.
Chill until ready to serve.