In the interest of full disclosure, I must admit that I only made these once and considered waiting until I make them again to post the recipe, but ultimately I (along with the hubs) decided they are so magnificently delicious that the world should not be deprived of their recipe! Further, after bringing them into work they were gone within 20 minutes and had rave reviews. Really, the only issue I had was that when done, there was a thick shell on the top of them which, in itself would be fine, however once the brownies cooled the center had about 3 inches of air between the shell and the brownie (while for some reason the edges had brownie up to the top). I believe this has to do with a couple of things, though – over-mixing (which, for any homemade brownie will cause a shell) and uneven distribution of the batter in the pan.
HOWEVER… this in no way affected my enjoyment of these delicious morsels. I simply took off the top shell and used a straight edge sharp knife to cut the top of the brownie around the edges to make the top even (or pretty close to even). This was actually pretty great, because then I had some brownie pieces to dip into the frosting! (Quality control is important, you know). While the top of the brownies wasn’t the most attractive looking thing after my surgery, who cares? You’re just going to throw a ton of frosting on top!
I feel confident in this recipe, because with respect to taste and texture these brownies are ridiculously awesome (and with respect to appearance, once the frosting is on them they look beautiful). They’re thick, chewy AND fudgy. A triple threat! Add to that the frosting which is a divine confection of smooth, creamy, cookie-buttery awesomeness, and they are a force to be reckoned with.