Line a 9×13 pan with foil and grease with baking spray. Combine the two boxes of brownie mix and the ingredients called for on the box. My brand called for eggs, oil, and water. Substitute 2 tbsp bourbon for 2 tbsp of the water. Bake as directed and cool completely. Remove from the pan and cut into small squares.

For the icing, bring the butter, cream, and brown sugar to a simmer and cook for about 10 minutes, to soft ball stage-238 degrees. Remove from the heat and allow to cool . Transfer to a mixer and beat until cool. Add vanilla, bourbon, and a pinch of salt. Spoon the icing onto the brownies—it should be thick enough to pool up on the brownies without dripping off. If it’s too thin, add a bit of powdered sugar to thicken. If too thick, add warm water, 1 tsp at a time. Sprinkle the iced brownies with Bourbon Smoked sea salt to finish.