3/4 cup Hersheys cocoa
1/2 tsp. baking soda
2/3 cup butter, melted and divided
1/2 cup boiling water
2 cups sugar
2 eggs
1 1/3 cups all-purpose flour
1 tsp. vanilla
1/4 tsp. salt
1 cup semi sweet chocolate chips
1 bowl buttercream frosting (see below)

Preheat oven to 350°F. Grease rectangular pan, 13x9x2-inches.

In medium bowl combine cocoa and baking soda. Blend in 1/3 cup melted butter. Add boiling water; stir until mixture thickens. stir in sugar, eggs and remaining 1/3 cup melted butter; stir until smooth.

Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan and bake 35 to 40 minutes, or until brownies begin to pull away from sides of pan. Cool completely in pan; frost with one bowl buttercream frosting. Cut into squares.

One Bowl Buttercream Frosting:

6 tbsp. butter softened
cocoa
2 2/3 cups confectioners' sugar
1/3 cup milk
1 tsp. vanilla

Cocoa Flavor Variations:

1/3 cup cocoa for light flavor
1/2 cup cocoa for medium flavor
3/4 cup cocoa for dark flavor

Cream butter in a small mixing bowl. Blend in cocoa (desired amount) and confectioners' sugar, alternately with milk, and continue to beat until a spreading consistency is reached. Additional milk may be needed. Blend in vanilla.

Makes about 2 cups (1 bowl).