BROWNIES:
½1/2 cup butter
8 ounces chopped semi-sweet chocolate (we use Ghiradelli Dark bars)
¾3/4 cup granulated sugar
¼1/4 cup light brown sugar (packed)
3 large eggs (room temperature)
1 teaspoon vanilla
½1/2 cup plus 2 tablespoons all-purpose flour
2 tablespoons cocoa powder (unsweetened)
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
 
MILK CHOCOLATE FROSTING:
1-3/4 cup confectioners’ sugar (powdered sugar)
¼1/4 cup cocoa powder (unsweetened)
½1/2 cup unsalted butter (room temperature)
2 tablespoons heavy cream or half & half
1 teaspoon vanilla extract
¼1/4 teaspoon salt
 
HOW WE MAKE THESE:

1. In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in chopped chocolate, stirring constantly.  Pour into a large mixing bowl and allow to cool slightly for 10 minutes.
2. Preheat oven to 350 degrees and lower oven rack to lower third position.  Line a 9x9 inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides.
3. Whisk the granulated and brown sugars into the cooled butter/chocolate mixture.  Add the eggs, one at a time, whisking until smooth after each addition.  Whisk in the vanilla. 
4. Gently fold in the flour, cocoa powder and salt.  When blended, fold in the chocolate chips.
5. Pour batter into prepared baking pan and bake for 30-35 minutes or until the brownies just begin to pull away from the edges of the pan.  If you test with a toothpick, insert into the center and it will come out with only a few moist crumbs when done.  Keep an eye on them after 30 minutes and do not over-bake.
6. Allow brownies to cool completely in the pan.
7. Prepare Frosting:  Sift together the confectioners’ sugar and cocoa powder so that there are no lumps; set aside.  With a handheld or stand mixer (fitted with a paddle attachment), beat the butter on medium speed until light and creamy – about 2 minutes.  Gradually add the sifted sugar/cocoa powder, alternating with the heavy cream and vanilla.  Beat on low speed after each addition.  Once everything is in the bowl, beat on high speed until light and creamy, 3 to 4 minutes.  Add a pinch of salt if frosting is too sweet.  Frost brownies using an offset spatula.
8. When ready to cut and serve, lift the brownies out of the pan using the overhang on the sides and cut into squares.  For neat squares, use a very sharp knife and wipe it clean with a paper towel after each cut.
9. Store the brownies in an airtight container at room temperature.