Preheat your oven to 350°F.

Crust Instructions:

Line a 9” x 13” cake pan with foil backed parchment paper.

Combine flour, nuts, and salt in a food processor and pulse until nuts are finely chopped and combined with the flour.

While the processor is running at a low speed, stream in the melted butter.

When the crust is completely moistened turn out into your lined pan and (using your hands) press out an even layer covering the bottom of the pan.

Adapted From: Sex in a Pan at Jo Cooks

Brownie Layer Instructions:

In the bowl of a stand mixer beat the sugar, butter, and eggs together on medium speed.

Meanwhile in a medium bowl add together the cocoa powder and oil. Mix until well combined.

Add the cocoa powder mixture to the butter mixture. Beat at medium speed until well combined.

In a separate, medium sized, bowl whisk together the flour, baking powder, and salt.

Add the flour mixture to the chocolate mixture and beat until combined.

Add the milk and vanilla and beat until combined but not over mixed.

Pour and spread evenly over (raw) prepared crust.

Place on middle rack in oven and bake at 350°F for 30 minutes.

After 30 minutes remove from the oven and cool completely before frosting.

Adapted From: Courtship Brownies on page 145 of The Essential Mormon Cookbook by Julie Badger Jensen

Frosting Instructions:

In a medium sauce pan over medium low heat combine and completely melt butter and chips together.

When completely melted (mixture may separate a little and that's OK) pour mixture into a medium sized bowl, cover, and refrigerate for at least three hours.

Remove from fridge thirty minutes before you are ready to use.

After thirty minutes at room temperature scrape mixture into your mixing bowl and beat at medium high speed for two to three minutes.

You will end up with ~2 c. of frosting.

Adapted From: 2 Ingredient White Chocolate Buttercream at Cookies and Cups