Cut the butter into pieces directly into a heavy saucepan.
Melt over medium-low heat; then turn heat to medium, and when the butter bubbles, stir to mix well.
When the bubbling turns to foam, remove from the heat.
Let stand 5 minutes to settle, then skim any remaining foam from the top.
Carefully pour off the clear liquid, leaving the light-brown sediment in the saucepan.
Return the butter (this is called clarified butter) to a clean saucepan.
Add the chocolate.
Stir over very low heat until the chocolate is melted and smooth.
Remove from the heat and cool slightly.
Stir in the brandy.
Chill until the mixture is firm enough to handle, several hours or overnight.