For Brownies

1. Preheat oven to 350 degrees.
2. Grease and line a 9 x 9 ” square baking pan with parchment paper, covering the bottom and sides.
3. Over a double boiler, melt together chocolate chips and butter until smooth.
4. Remove from heat and set aside to cool slightly.
5. In the bowl of an electric mixer, mix together eggs, brown sugar, and vanilla on medium speed.
6. Once combined add the melted chocolate and mix on medium-high for 1-2 minutes.
7. Meanwhile, in a large bowl, sift together flour, baking powder, cocoa powder and salt. Stir to combine.
8. Add the flour mixture to the chocolate and egg mixture and stir with a wooden spoon until well blended. Do not over mix.
9. Measure out half the batter and pour into prepared pan. Use an offset spatula to smooth the top so it’s level.
10. Add most of the jar of molten lava honey spread to the top of the brownie batter and use spatula to smooth evenly.
11. Add remaining brownie batter and smooth again.
12. Bake about 30 minutes or until a toothpick inserted two inches from the side of the pan comes out clean.
13. Allow to cool completely before frosting the brownies.

For Chocolate Buttercream

1. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for 2-3 minutes until light and fluffy.
2. With the mixer on low, add the confectioner’s sugar and cocoa powder and mix until combined.
3. Increase speed to high and mix 3-4 minutes until light and fluffy.
4. Add vanilla, whole milk and salt.
5. Mix on low and then increase speed to high and whip for one minute.
6. Add more milk if frosting is too thick.