This recipe was adapted from a recipe in Better Homes and Gardens Our Best Recipes cookbook. That recipe is called the Extreme Chocolate Pie.
2 boxes Brownie mix (pick your favorite. I don't like the kind with large pieces of chocolate because they do not tend to soften after being cooked.)
1 cup Sugar
3/4 cup butter (use the real thing)
6 oz. unsweetened chocolate, melted and cooled
1 tsp vanilla
Pinch of salt
1 recipe chocolate whipped Cream (below directions)
Preheat oven to 350 degrees. Grease 11 x 9 pan. Prepare brownie mix according to box and bake until done. This may take longer because you used two boxes. Cool in pan on a rack.
Filling - In a medium bowl, beat butter and sugar 4 minutes or until fluffy. Stir in melted chocolate, vanilla and salt.
Pour filling over brownies. It's okay if the brownies are slightly warm. Place in the fridge while making the Chocolate Whipped Cream. Once the whipped cream is done, put that on top. Dust lightly with cocoa powder. Or, if you haven't eaten the remaining chocolates, grate some over the top.
Chocolate Whipped Cream:
1 quart heavy whipping cream (at this point in the recipe, you should not be worried about calories!)
3 tablespoons sugar
pinch of salt
1 1/2 teaspoons vanilla
3 teaspoons unsweetened cocoa powder
Combine all in a chilled bowl and beat with chilled beaters. I didn't chill the bowl or beaters and it still came out okay. If it doesn't taste chocolaty enough or sweet enough, add more cocoa powder and/or sugar. I kind of made this portion up myself because I didn't like the sound of the recipe in the book. The dessert was a huge success so judge for yourselves!
I wish I had taken a picture of it. Maybe for the next round of recipes...