Triple Chocolate Brownie-bars

How many of you have been craving chocolate today? i know i have!! Lately i just can't get enough of the stuff! so i decided to make brownies. The regular, plain, ordinary brownies don't cut it- so i have to make mine it 2 times as good as the original! No, wait! THREE times as good! That's why i call these brownies: Triple Chocolate Brownie-bars! Take a look:

I made the larger ones for the adults, and the tiny "bites" for the kids (i just took one adult bar and cut it in half, haha)! My brother and sister were arguing over which sprinkles should be added to my brownies, so i decided to add sparkly red ones and brown ones.
In my recipe there is a white chocolate cream cheese frosting, a thick deep, dark, rich chocolate filling, and an even darker chocolate crust. Sadly, i cant remember the recipe right now, so i can't post it.
anyways i hope you enjoyed the pictures <3

EDIT:

OK! I'm back with the recipe for those who asked!

Base:

• 3/4 cup flour, whisked
• 1/4 cup regular cocoa powder
• 1/2 teaspoon baking powder
• 6 tablespoons butter, softened
• 1/3 cup grnulated sugar
• 3-4 tablespoons milk (whole or skim)
• 1 egg

Butter an 8 inch (or a 9 inch) square baking pan. Preheat oven to 350 degrees. Beat the butter and sugar until smooth and creamy, about 2-4 minutes, add egg beating consistently, until smooth.  Add cocoa powder through a sieve, mix until combined. Add flour and baking powder through sieve and mix until combined. Add milk, 1 tablespoon at the time, and stir after each one, you do not want it to be too liquid-y. Pour cake batter in the greased pan, make sure you spread it evenly with a spatula, a knife, or a spoon, whatever is easiest for you (i used a fork actually!). The recipe calls for you to bake the crust for 20 minutes-- when i did this, mine came out a bit burnt on the corners. Maybe because i used a 9 inch pan instead of the 8? Anyways if you are using a 9 inch pan, i suggest you leave it in for about 15-17 minutes. With an 8 inch, just keep your eye on it!

Filling:

• 1 stick and 6 tablespoons of butter
• 1/4 cup milk
• 1 cup unsweetened cocoa powder
• 1 cup and 6 tablespoons sugar (prefferably superfine but granulated works well too!)
• 3 tablespoons cornstarch
• 4 large eggs
• 1 shot Baileys Irish Cream (1/8th of a cup)
• 1/8th of a cup sour cream (or if you really have none, yogurt would do fine, as would cream cheese)

Place butter, milk, sugar, and cocoa in a medium saucepan over low-medium heat. Stir occasionally, for about 10-15 minutes, until the butter has melted. In a separate bowl mix corn starch together with 1 egg. Add the other eggs, 1 at the time, beating constantly until pale and creamy. Take the chocolate mixture and slowly, whisking constantly, add it (about 1/3 of it) to the egg mixture. Make sure you are whisking it all the time, quickly without stopping so it doesn't curdle ***. Slowly add in the rest of the chocolate mixture, whisking constantly (i repeat myself a lot, hehe), until combined. Add baileys and sour cream, and mix.
*** I have been in a situation (making vanilla ice cream) where my egg mixture curdled. What i did was i put it through a sieve (or strainer) and discarded the cooked egg yolks.

Pour your chocolate filling over your cooled chocolate crust. Bake until set, approximately 30-35 minutes (at 350 degrees), the top will be bubbly and lightly puffed. Let cool for about an hour on a wire rack. 

Frosting:

Now this one i made off the top of my mind. I'll try my best to remember what it was :)

• 2 cups confectioners sugar/icing sugar
• 1/4 cup cream cheese (4 tablespoons)
• 3 tablespoons butter
• 1-2 tablespoons Baileys Irish Cream
• 1 ounce white chocolate, hot and melted

Beat together cream cheese and butter until smooth.About half a cup at the time add in confectioners sugar, and mix until combined. Add in white Chocolate and Baileys. Refrigerate for about 10-15 minutes before use. If runny add more confectioners sugar, if too thick add a bit of milk (be careful with the amounts because this frosting will thin out fast).

Pour frosting over baked brownies. Add sprinkles of your choice, and cut them into individual squares.The you freeze it! that way it stays fresh for a while. when you want to eat it, warm in in the microwave for about 20 seconds. that way it become warm and melty on the outside, but still icy on the inside. Also, enjoy its chocolaty goodness!