Double-Frosted Bourbon Brownies
rec.food.cooking/Cyndi H/2000

3/4 cup sifted flour
1/4 tsp. salt
1/4 tsp. baking soda
1/2 cup sugar
1/3 cup shortening
2 Tbsp. water
1 (6 oz.) pkg. semi-sweet chocolate pieces
1 tsp. vanilla
2 eggs
1 cup walnuts, coarsely chopped
4 Tbsp. bourbon
White Frosting (recipe follows)
Chocolate Glaze (recipe follows)

Preheat oven to 325F.

Sift flour, soda and salt; set aside.

Combine sugar, shortening and water; bring to a boil, stirring constantly. Remove from heat; stir in chocolate and vanilla until very smooth. Beat in eggs, one at a time. Add flour mixture and nuts.

Spread in greased 9-inch pan and bake 25-30 minutes. Remove; sprinkle with bourbon while warm; cool.

WHITE FROSTING
1/2 cup soft butter
1 tsp. vanilla
2 cups sifted powdered sugar
4 tsp. rum

Cream butter, vanilla and rum; add sugar gradually. Spread over cooled brownies and chill.

CHOCOLATE GLAZE
1 Tbsp. shortening (not butter)
1 (6 oz.) pkg. semi-sweet chocolate pieces

Melt shortening and chocolate chips over hot water; or it you have a heavy pan, melt shortening first, adding the chips and melting slowly on a lower heat, stirring constantly, just until the mixture reaches a spreading consistency. If you have any difficulty, you can add a tablespoon of boiling water to the glaze to help it spread more easily.

Chill until firm. Cut in 1-inch squares and keep refrigerated until served.