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I found this in Betty Crocker's "All Time Favorites" from 1971.  It sounds similar to what you are looking for.

BROWNIE CONFECTIONS

1 package fudge brownie mix

1/4 cup butter

2 cups confectioners sugar

2 tablespoons light cream

1 teaspoon vanilla

1 square (1 ounce) unsweetened chocolate

1 tablespoon butter

Bake brownies as directed.  Cool.  Heat 1/4 cup butter over medium heat until it becomes a delicate brown.  Blend in confectioners sugar.  Beat in light cream and vanilla until the frosting is smooth and of spreading consistency.  Frost the cooled brownies.  Melt chocolate and 1 tablespoon butter.  Cool.  Spread a thin coating over the frosting.  When both toppings are set, cut brownies into 1 1/2 inch squares. 

Dear Brownie Seeker:

 Anyone who has ever tasted these will never eat a "regular" brownie.  Yes, it is time consuming, but makes a lot.  They are so rich that you can cut them in small squares.

Brownie ingredients and instructions:

1 1/2 C soft margarine

3 C sugar 6 eggs

1 C cocoa

2 1/4 C flour

3 tsp. vanilla

1 1/2 tsp. salt

1 C chopped walnuts (optional)

Brownies:  Cream shortening and sugar.  Add eggs one at a time.  Add sifted dry ingredients, vanilla and nuts.  Bake in an ungreased jelly roll pan (11x17).  (Can use 9x13 but brownies will be thicker and will need to bake a bit longer.)  Bake for 25-30 minutes.  Cool.

First Frosting:

1 C butter

4 Tbsp. dry instant vanilla pudding

6 Tbsp. milk

2 C powdered sugar

Instructions for first frosting:

Cream first three ingredients, then slowly beat in the powdered sugar.  Spread over cooled brownies, then put in fridge to set while making second frosting.

Second frosting:

3 Tbsp. melted margarine

1/2 C cocoa

1/3 C milk

1/2  tsp. vanilla

3 C powdered sugar

dash of salt

Instructions:

Combine all ingredients, and beat until smooth.  Spread over first frosting .  Make sure first frosting has set.  Chill once again.  Cut and enjoy!  (Brownies do not need to be stored in the fridge.)  They are DEFINITELY worth the effort!