Melt one tablespoon of the butter, add the
Semi-Sweet Chocolate Chips (1 cup)
and let melt. Let cool and set aside.
Butter (1 cup)
Granulated Sugar (2 cups)
until light and fluffy, add one
Large Eggs (6)
at a time until each is incorporated.
Instant Espresso Powder (1 tsp)
Salt (1 tsp)
Vanilla Extract (1 Tbsp)
to the butter mixture. Sift the
Bread Flour (2 cups)
Dark Cocoa Powder (1/3 cup)
together and add to butter mixture. Add your melted chocolate once all combined.
Preheat oven to 350 degrees F (180 degrees C).
Place in prepared pan and bake for 20 minutes.
Place in refrigerator over night this makes easier to cut.
Remove the brownies from the pan and then cut with cookie cutters.
Place a large dollop of the
Chocolate Icing (to taste)
on the cake stand. Add the largest round layer, then another dollop of chocolate icing. Add the middle layer, another dollop of icing, then add the top of the cake.
Make tiny little dots all around the little cakes with
Royal Icing (to taste)