BROWNIES: Preheat oven to 325-degrees. Line an 8x8-inch baking pan with parchment paper and spray with baking spray. Set aside.

In a microwave safe bowl, add the butter, sugar, cocoa powder and salt. Microwave in 30-second intervals, stopping to stir the mixture every 30-seconds. Microwave the mixture until the mixture is fairly smooth and hot to the touch (approximately 1-1/2 to 2-1/2 minutes in the microwave).

Remove the bowl from the microwave and set the bowl aside for several minutes, to allow the mixture to cool so it is only warm to the touch. The mixture will look gritty. After mixture has cooled for several minutes, use a wooden spoon to stir in the vanilla extract and chocolate extract. Add the eggs one at a time to the mixture, vigorously stirring each egg into the mixture. Stir the flour into the mixture until the flour is fully incorporated into the batter. Beat the batter vigorously for 40 strokes. Spread brownie batter into prepared pan.

Bake brownies on bottom rack in 325-degree oven for 22-25 minutes. Brownies are done when a toothpick inserted into the middle comes out without raw batter on it. My brownies took 23-minutes to bake. Remove brownies from the oven and let set in the pan to cool completely before frosting.

FROSTING:

In a small bowl, stir together the three containers of chocolate dip and the powdered sugar. Add more or less powdered sugar to reach your desired consistency. Spread frosting on cooled brownies and immediately add your desired toppings. Let the frosting set before cutting into desired sized slices.