Servings: 16

Crust: subheading: Crust:
1 c flour 1 c flour
¼ c brown sugar ¼ c brown sugar
1 oz unsweetened chocolate 1 oz unsweetened chocolate
½ c butter, softened ½ c butter, softened
2 T milk 2 T milk
9"-10" tart pan or springform pan 9"-10" tart pan or springform pan
Filling: subheading: Filling:
1 c chocolate chips 1 c chocolate chips
3 oz unsweetened chocolate 3 oz unsweetened chocolate
½ c butter ½ c butter
1 ½ c white sugar 1 ½ c white sugar
3 eggs 3 eggs
¾ c flour ¾ c flour
½ c semi-sweet chocolate chips ½ c semi-sweet chocolate chips
½ c chopped nuts ½ c chopped nuts
1 t vanilla 1 t vanilla
Icing: subheading: Icing:
½ c semi-sweet chocolate chips ½ c semi-sweet chocolate chips
4 T butter 4 T butter
½ T oil ½ T oil

Crust: subheading: Crust:
Preheat oven to 350°.
Shave unsweetened chocolate into a bowl.
Mix into the bowl the flour and brown sugar.
Cut in butter. Add milk and mix until dough gathers into a ball.
Press into the sides and bottom of the well-oiled pan.
Filling: subheading: Filling:
Melt unsweetened chocolate and half of the chocolate chips over double broiler or in microwave.
Remove from heat and stir in butter, one T at a time, until melted.
Mix in sugar, then eggs, one at a time.
Stir in flour, nuts, vanilla, and other half of chocolate chips.
Pour filling into crust and bake for 45 min, until toothpick comes out clean.
Chill in refrigerator for one hour before icing.
Icing: subheading: Icing:
While filling and crust are baking, melt ingredients over double boiler or in the microwave. Stir until smooth, then remove from heat.
After filling and crust have chilled, smooth the icing over top. Chill for an additional half hour.
Remove from fridge and serve at room temperature.