2 oz. unsweetened chocolate
3/4 c. butter (1/4 lb. + 4 tbsp.)
1 egg
1/2 c. sugar
1/4 c. flour
1 c. chopped pecans or almonds
2 c. confectioners' sugar
1/2 tsp. vanilla
2 to 3 tbsp. heavy cream

1st layer: Melt 1 ounce chocolate and 4 tablespoons butter in double boiler. Stir until melted. Beat egg, add sugar and gradually beat in chocolate mixture. Stir in flour and nuts. Spread in greased 9 inch square pan. Bake 350, 20 to 25 minutes (until dry on top). Cool.

2nd layer: Beat 4 tablespoons butter, confectioners' sugar and vanilla in mixer bowl. Beat in enough cream to make spreadable. Spread over cooled brownie.

3rd layer: Combine 1 square chocolate and 4 tablespoons butter in top of double boiler. Stir until melted. Drizzle over 2nd layer, covering completely. Store in refrigerator.

Optional: Mint Layer: Add peppermint extract and green food coloring to second layer.