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1
Preheat oven to 350u00b0F and line an 8x8-inch baking pan with parchment paper, leaving enough overhang for easy release later on. Spray with a nonstick spray and set aside.
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2
Add butter to a medium skillet over medium-low heat. Melt butter and continue to cook until butter is bubbly and brown bits have started to form on the bottom of the pan. Remove from heat immediately to keep from burning and transfer to a large bowl.
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3
Melt chocolate in the microwave in 25-second increments until completely melted, stirring after each increment (it took me 1 minute total to melt the chocolate). Add to the large bowl with the brown butter.
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4
To the bowl, whisk in sugars until smooth and creamy. Add each egg, one at a time, whisking after each addition. Whisk in bourbon, vanilla and salt. Fold in flour until just moistened and pour into prepared baking pan. Smooth out the top with an offset spatula.
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5
Bake brownies for 25-30 minutes or until a toothpick comes out clean. Remove from heat and allow to cool completely at room temperature.
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6
While the brownies are cooling, prepare frosting. Melt chocolate in the microwave in 25-second increments until completely melted, stirring after each increment (it took me 1 minute total to melt the chocolate). Add it to the bowl of a stand mixer, with paddle attachment fixed. Add cream cheese to bowl. Mix until smooth. Add confectioner's sugar in 1/2-cup increments with mixer speed set on low until all has been added. Add salt and milk and mix again. The frosting should be fairly thick, but if it is still too thick to spread, add more milk to reach this consistency.
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7
Spread frosting on the cooled brownies and cover with foil. Place the brownies in the fridge for 30 minutes before releasing them from the pan and slicing them.
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8
Store in an airtight container for 3-4 days. Enjoy!
