• Preheat the oven to 325°F. Line the bottom and sides of an 8×8 baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease with cooking spray and set aside.
• Cut butter into chunks. Combine the butter, sugar, cocoa, and salt in a medium microwave-safe bowl. Microwave for one minute then stir. Microwave 30 more seconds and stir. If butter is not melted all the way and the mixture isn’t smooth, microwave for 30 more seconds or until smooth and stir. Set the mixture aside until it cools slightly.
• Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time stirring vigorously after each addition. When the batter looks thick, shiny, and well blended, fold in the flour just until incorporated and no streaks remain. Before adding in the chocolate chips make sure batter is cool. (Cool enough that it won’t melt the chocolate chips.) Then gently fold in the chocolate chips. Spread the batter into the prepared pan and bake 25-30 minutes, until just set. Let cool slightly then refrigerate until cool to the touch.

To prepare the chocolate frosting:

• Using a stand mixer or handheld mixer, mix together the butter, cocoa and salt until smooth. Then add in the powdered sugar and beat on low. Add in the vanilla and 1 tablespoon of milk. Add more milk ½ tablespoon at a time if needed for desired consistency. Mix for 1-2 minutes longer, until smooth and fluffy.
• Remove brownies from the fridge and evenly spread the frosting on top. Add sprinkles if desired and cut brownies into small squares.