Buttercream Brownies

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   For the brownies:

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   Preheat oven to 350 F.

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   1. Using a double boiler or small sauce pan, melt the butter on medium heat. Once the butter is melted, quickly add the chocolate and take pan off the heat. Stir until completely melted and allow to cool to room temperature.

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   2. In a separate bowl, beat the sugar and eggs, adding eggs one at a time. Then add the vanilla, flour and salt. Lastly, pour in the melted chocolate mixture and the hot fudge sauce and beat until well incorporated.

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   3. Prepare an 8X8 square cake pan by layering the pan with parchment paper and spraying the parchment paper with baking spray or butter. Pour the brownie mixture into the pan and bake for 25-30 minutes. Using a toothpick, stick the brownies in the middle to determine if they are done. The toothpick should come out relatively clean or with a few crumbs on it when done.

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   4. Once the brownies are finished baking remove them from the oven and allow them to cool at room temperature. Then place them in the refrigerator to be chilled. Chill for 1 hour.

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   For the buttercream:

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   1. In a medium bowl, beat the butter and and begin to add the powdered sugar. The frosting will become slightly thick with big crumbs. Add the salt, vanilla extract and milk.

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   2. Now that your brownies are chilled, take the buttercream frosting and frost the top of the brownies using all of the buttercream. Drizzle some hot fudge over the top for appeal if you would like and/or sprinkle with rainbow sprinkles and chill for about 30 minutes before serving.

No additional tips available.