1 sq. semi-sweet chocolate
1/4 c. butter
1 egg
1/2 c. sugar
1/4 c. flour
1/4 c. finely chopped pecans

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; stir until well blended. Pour into 8 x 8 inch pan. Bake 13 to 15 minutes at 350 degrees. Cool and cover with Butter Creme Filling. Yield 2 dozen.

BUTTER CREME FILLING:

1 c. powdered sugar
2 tbsp. softened butter
1/4 tsp. vanilla
1 tbsp. heavy cream or evaporated milk

Cream together and spread over brownie layer. Put pan in refrigerator for 10 minutes. Remove and spread with glaze.

GLAZE:

2 tbsp. butter
2 sqs. semi-sweet chocolate

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.