Carole’s Brownies

Cake:
4 oz. (squares) unsweetened baking chocolate
1 c. butter or margarine (I use Parkay)
4 eggs
2 c. sugar
2 t. vanilla
1 c. flour
dash salt 

In a double boiler or in the microwave (defrost or ½ power), melt the chocolate and butter. In a large mixing bowl, beat eggs until frothy. Stir in the sugar, melted butter and chocolate, and vanilla. Stir until well blended. Add flour and salt. Mix thoroughly. Pour batter into a greased and floured 13”x9” pan. Bake at 350° for 30-35 minutes or just until a toothpick inserted in the middle comes out clean. Do not overbake.  Allow cake to cool at room temperature. 

Filling:
4 T. soft butter or margarine
2 c. powdered sugar
1 T. milk or cream
1½ t. vanilla 

Work butter into sugar. Add vanilla and milk gradually. Stir until smooth. Spread evenly over cooled cake. Cover and keep in the refrigerator while making glaze. 

Glaze:
2 oz. (squares) unsweetened baking chocolate
3 T. butter or margarine 

Melt chocolate and butter. Stir until well blended. Allow to cool about 5 minutes. Pour glaze over cake filling. Tilt pan back and forth until the glaze covers the entire surface. Refrigerate until the glaze loses its shine. Cut into 1½” squares and keep refrigerated until ready to serve.