12 to 16 servings

I have had the best luck using Scharffen Berger chocolate for this recipe (unsweetened, 99 percent cacao; semisweet, 62 percent cacao).

Pastry
3/4 cup all-purpose flour
1/2 cup crushed Cocoa Puffs cereal (crushed to a powder)
1/4 cup light brown sugar
1/2 ounce grated unsweetened chocolate
1/2 ounce grated semisweet chocolate
4.5 ounces chilled butter cubes
1.5 ounces Slammers Cocoa Puffs milk
1 teaspoon vanilla
Nonstick cooking spray

Chocolate batter
3 ounces unsweetened chocolate
3 ounces semisweet chocolate
4 ounces butter cubes (at room temperature)
1 1/2 cups sugar
3 large well-beaten eggs
1/2 teaspoon vanilla
3/4 cup all-purpose flour

Chocolate icing
2.5 ounces unsalted butter
3.5 ounces Slammers Cocoa Puffs milk
1.75 ounces sugar
3.5 ounces shaved semisweet chocolate
1.5 ounces shaved unsweetened chocolate

Procedure
Preheat oven to 350 degrees.

Pastry
Combine flour, Cocoa Puffs cereal, brown sugar, and chocolate.
Cut in butter until mixture resembles a coarse meal.
Mix in Slammers Cocoa Puffs milk and vanilla just until blended.
Pat pastry evenly onto the bottom and the sides of an 11.5-inch tart pan sprayed with nonstick cooking spray (a nonstick tart pan will work best).

Batter
In a double boiler, slowly melt chocolate.
Add butter a little at a time.
Remove from heat.
Add sugar and mix well (mixture will look granular).
Add eggs a third at a time, mixing well.
Add vanilla and mix.
Add flour all at one time and mix well.
Pour into pastry shell.
Bake until a toothpick poked in the center comes out clean.
Cool to room temperature.

Chocolate icing
In a small stainless pot; combine butter, Slammers Cocoa Puffs milk, and sugar.
Bring to a boil.
Remove pot from heat.
Slowly add chocolate, stirring slowly with a wooden spoon.
Pour over brownie evenly to the edge of the crust.
Let sit until icing sets (icing will still be a little soft when it is set).

Go cuckoo!