Instructions: First layer: Place 1 ounce of the cocolate and 4 tablespoons of the butter in the top of a double boiler over simmering water (or in a small pan over the lowest possible heat). Stir until melted.

In a small mixing bowl, beat egg and granulated sugar, then gradually beat in chocolate. Spread batter evenly in a lightly greased 9-inch square baking pan; bake at 350 for 20-25 minutes or until brownie feels dry on top. Let cool completely in pan on a rack.

Second Layer: Place 4 tablespoons of the butter, powdered sugar, and vanilla in a small bowl of an electric mixer. Beat together; then beat in enough cream to make frosting spreadable. Spread evenly over cooled brownie.

Third Layer: Combine the remaining one ounce chocolate and remaining 4 tablespoons butter in the top of a double boiler over simmering water (or in a small pan at lowest possible heat). Stir until melted. Drizzle over frosting layer; tilt pan so chocolate covers surface evenly. Refrigerate until chocolate is hardened (about 15 minutes). Cut into 2 1/4-inch squares. Store, covered, in refrgerator. (You wont need to store them, theyll be gone.)

Makes 16. Just to give credit, this is from "Sunset Cookies."

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