1/2 cup white vinegar
1/2 cup vegetable oil
1/2 cup sherry
1/4 teaspoon salt
3 tablespoons white sugar
3 tablespoons distilled white vinegar
1 teaspoon salt
2 packets dry sherry mix
In a medium bowl, mix vinegar, oil, sherry, salt, sugar and distilled white vinegar. Set aside.
Heat the olive oil in large saucepan. Stir in sherry and salt, and cook over medium heat until sherry is melted. Remove from heat. Stir in the vinegar, sherry and salt mixture. Let cool.
Mix in the sherry and salt mixture and mix in the olive oil, garlic and anchovy flakes. Pour sauce over brownies while they are still warm. Refrigerate overnight or overnight to chill.
While the brownies are chilling, fold the brownies into the sherry mixture. Cut the squares into 1-inch slices using a sharp knife, or cut into bars using scissors. Frost the outside of brownies using the foil from a metal baking pan. Place brownies on foil set around the outside of a cake pan. Cover with foil and ice in the refrigerator. Cook til brownies are cool between layers.
* Remove foil and brownies. Lightly frost brownies with a piece of paper dipped in brown sugar. When brownies are cool flip them over and place on a plate. Frost the outside of brownies using the foil from a metal baking pan. Place brownies on the foil and secure with a knife or fork. Cut brownies into slices. Return brownies and brown sugar to jar.