Butter Crème Brownies

Serves: 5
Total Calories: 402
Yield: 2 dozen


1 square semisweet chocolate
1/4 cup butter
1 egg
1/2 cup sugar
1/4 cup flour
1/4 cup finely chopped pecans
Butter Crème Filling:
1 cup powdered sugar
2 tablespoons butter, softened
1/4 teaspoon vanilla extract
1 tablespoon heavy cream or evaporated milk
2 tablespoons butter
2 squares semisweet chocolate


Melt chocolate and butter together over hot water and cool slightly. Beat egg until frothy. Stir into chocolate mixture. Add sugar. Blend well. Add flour and nuts and stir until well blended. Pour into 8x8-inch pan. Bake 13–15 minutes at 350°. Cool and cover with Butter Crème Filling.

Butter Crème Filling:
Cream together and spread over brownie layer. Put pan in refrigerator for 10 minutes. Remove and spread with Glaze.

Melt butter and chocolate together. Spread gently over filled brownie layer being careful not to disturb filling. Chill in refrigerator until Glaze sets. Cut into small finger strips. Can be frozen.

Note: Food coloring can be added to crème filling for different holidays and occasions.

Nutritional Facts:

Serves: 5
Total Calories: 402
Calories from Fat: 207

This Butter Crème Brownies recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from the Deep South Cookbook Cookbook:
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Butter Crème Brownies
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