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Royal Brownies are fit for a kind or queen with two types of frosting.


  • ---Brownie---
  • 4 (1oz.) squares unsweetened chocolate
  • 1 cup butter
  • 1 cup flour
  • 1/4 teaspoon salt
  • 4 eggs
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 1-1/2 cups chopped pecans, lightly toasted
  • ---Buttercream Filling---
  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons golden rum
  • 1 teaspoon vanilla
  • milk or more rum
  • ---Chocolate Frosting---
  • 8 ounces (8 - 1 ounce squares) semi-sweet chocolate
  • 1-3 ounce white chocolate candy bar
  • 3 tablespoons solid vegetable shortening, divided


  • Melt chocolate and butter in a saucepan over low heat; cool. Stir flour and salt together; set aside. In a mixing bowl, beat eggs until fluffy. Gradually beat in sugar until thick. Blend in chocolate mixture and vanilla.
  • Fold in flour mixture until well blended. Stir in the nuts.
  • Spread evenly in a greased 9 X 13 inch baking pan. Bake at 350 degrees for 30 minutes or until firm. Cool and spread Buttercream Filling over top and frost with Chocolate Frosting as directed below.
  • ---Buttercream Filling---
  • Completely combine ingredients with hand or stand mixer. Add enough milk (or rum) to make mixture just
  • smooth enough to spread.
  • ---Chocolate Frosting(s)---
  • Melt semi-sweet chocolate with 2 tablespoons shortening in top of double boiler. Cool and spread over buttercream filling.
  • Melt white chocolate and 1 tablespoon shortening in top of double boiler. Cook and stir until creamy. Pipe this mixture over top in a checkerboard pattern. Let stand until firm.

Categories: Brownie  Dessert 
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