Brownies, buttercream, and the importance of silicon baking sheets.

Today I thought I would try something classic/simple: brownies! Using Thomas Keller's Ad Hoc for the brownies, and adding in buttercream made of vosges creole bar to make it just a bit more interesting. The recipe called for non-alkalized cocoa powder. Apparently, most cocoa powders are produced with alkali, also known as "dutch cocoa," except for this one (pictured), from whole foods anyway. Interestingly, alkalized cocoa is usually the preferred form for baking, as it mixes better and has a milder taste, the main drawback is that it lacks more health-promoting flavanol antioxidants than untreated cocoa. Below, buttercream! butter, heaving whipping cream, vanilla, and dark chocolate. How could this possibly not taste incredible?
Ok, so I thought I would use my mini ramekins to make the brownies, then cut and layer them with buttercream. I thought I had buttered them appropriately, but evidently not...resulting in a delicious, yet slightly malformed finished product. Silicon would have prevented this, and if baking enough would be a wise investment, not only for presentation (aesthetics are important after all), but also to provide a more even heat distribution during baking, eliminating the slightly overdone exterior of the brownie that so often occurs.

Whats next? Taking suggestions!