Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz UNSWEETENED CHOCOLATE 3/4 c FLOUR
9 tb BUTTER 1 ea CHOCOLATE TOFFEE CANDY BAR
3 ea EGGS 1 1/2 c CONFECTIONERS SUGAR
1 1/4 c SUGAR 3 tb MILK
2 1/4 ts VANILLA 1 oz WHITE CHOCOLATE
1/4 ts SALT

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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