*  Exported from  MasterCook  *
 
                           TRIPLE TREAT BROWNIES
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       oz           UNSWEETENED CHOCOLATE
    9       tb           BUTTER
    3       ea           EGGS
    1 1/4   c            SUGAR
    2 1/4   ts           VANILLA
      1/4   ts           SALT
      3/4   c            FLOUR
    1       ea           CHOCOLATE TOFFEE CANDY BAR
    1 1/2   c            CONFECTIONERS SUGAR
    3       tb           MILK
    1       oz           WHITE CHOCOLATE
 
   HEAT OVEN TO 325 DEG F. CHOP UNSWEETENED CHOCOLATE.
   COMBINE 6 TBSP. BUTTER IN A SAUCE PAN WITH HALF THE
   CHOPPED CHOCOLATE. MELT AND STIR UNTIL SMOOTH. REMOVE
   FROM HEAT AND COOL COMPLETELY. BUTTER A 9″ ROUND CAKE
   PAN. WITH AN ELECTRIC MIXER, SET AT MEDIUM SPEED, BEAT
   EGGS UNTIL FROTHY. STILL BEATING, ADD SUGAR. INCREASE
   SPEED TO HIGH AND BEAT UNTIL THICK AND PALE YELLOW.
   REDUCE MIXER SPEED TO LOW, AND BEAT IN 1 1/2 TSP.
   VANILLA AND SALT. BEAT IN WITH CHOCOLATE MIX. WITH A
   SPOON, MIX IN FLOUR. POUR INTO PREPARED PAN. BAKE
   UNTIL BROWNIE PULLS AWAY FROM EDGES OF PAN, ABOUT 35
   TO 40 MINUTES, OR UNTIL A WOODEN PICK COMES OUT CLEAN.
   COOL IN PAN FOR 10 MINUTES, THEN TURN OUT ONTO WIRE
   RACK. COOL COMPLETELY. CHOP CANDY BAR. COMBINE
   REMAINING CHOCOLATE AND BUTTER IN A SAUCE PAN, OVER
   LOW HEAT. STIR UNTIL SMOOTH. REMOVE FROM HEAT. WITH
   ELECTRIC MIXER, SET ON LOW SPEED, GRADUALLY BEAT
   CONFECTIONERS SUGAR AND 3/4 TSP. VANILLA INTO MELTED
   CHOCOLATE MIX. SPREAD THIS FROSTING MIX OVER THE TOP
   OF THE BROWNIE. SPRINKLE WITH CANDY BAR PIECES. MELT
   WHITE CHOCOLATE OVER LOW HEAT. WITH THE TINES OF A
   FORK, DRIZZLE WHITE CHOCOLATE OVER THE BROWNIE, FIRST
   IN ONE DIRECTIONM THEN THE OTHER. MAKES 8 SERVINGS,
   EACH 560 CALORIES, 30 g FAT, 6 g PROTIEN, 114 mg
   SODIUM, 73 mg CARBS, 116 mg CHOL.
  
 
 
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