Napoleon brownies For a 9" x 13" batch of brownies (cooled to room temperature before frosting):
Buttercream Frosting: 2 cups of powdered sugar, 3 tablespoons of soft butter, pinch (1/8 tsp) salt, 1 tsp vanilla, 3-4 tablespoons milk.
Mix and add milk to get desired spreadable consistency. Spread over brownies and smooth surface as much as possible.
Chocolate topping: 3 ounces of baker's [unsweetened] chocolate, 2 tablespoons of butter. Melt and stir chocolate adn butter together either on stovetop in a pan or in microwave oven in a pyrex measuring cup, being very careful not to overheat the chocolate. Immediately drizzle the melted chocolate mixture over the frosted brownies using a metal spatula to spread the chocolate evenly on the top and achieve 100% coverage.
ps: The quantities above are generally sufficient and well appreciated, but I really see nothing wrong with greater quantities. I personally don't like a thicker brownie for napoleon brownies. Also chocolate chips in the brownies decreases the chewiness of the brownie, and with the toppings the real 'intense chocolate sensation comes from the melted chocolate layer.