Our family loves brownies. In fact, we are practicing chocolate lovers and always have some form of chocolate displayed openly in our home. I need to tell you how I bake brownies. I bake them in bulk. I use 1 commercially packaged brownie mix and 1 “made from scratch” brownie recipe. I combine them and bake them in a jelly role pan. I then divide the baked brownies in half and freeze 1/2 for later. If you look into my fridge you will see that I always have a container of vanilla buttercream frosting just waiting to spread over the perfect treat. Most of the time that treat is brownies. With the stored buttercream frosting I can add whatever flavor I want…mint, orange, extra vanilla and such.
With layered brownies you must resist using commercially packaged brownie mix. It leaves a crusty top and the layers will not stick to the base as required. The crusty top flakes off and carries with it the frosting and chocolate layers. When in doubt, make your brownie base from scratch, or do what I do and use 1 packaged recipe and one “made from scratch” recipe.
You will find that this brownie recipe could be compared to eating a creamsicle and a fudge bar at the same time. I keep these brownies in the fridge and on warm days they are a cool, tasty treat. They are very rich and you only need a small serving, so enjoy even if you eat them all by yourself.