3/4 c. Hershey's Cocoa
1/2 tsp. baking soda
2/3 c. butter, melted and divided
1/2 c. boiling water
2 c. sugar
2 eggs
1 1/3 c. all-purpose flour
1 tsp. vanilla extract
1/4 tsp. salt
1 c. Hershey's semi-sweet chocolate chips or mini chips
One-Bowl Buttercream Frosting (recipe follows)

Heat oven to 350 degrees. Grease rectangular pan, 13 x 9 x 2 inches or two square pans, 8 x 8 x 2 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(s). Bake 35 to 40 minutes for rectangular pan, 30 to 35 minutes for square pans or until brownies begin to pull away from sides of pan.

Cool completely in pan(s); frost with One-Bowl Buttercream Frosting. Cut into squares. About 3 dozen brownies.

ONE-BOWL BUTTERCREAM FROSTING
6 tbsp. butter, softened
1/2 c. Hershey's cocoa
2 2/3 c. confectioners' sugar
1/3 c. milk
1 tsp. vanilla extract

In small mixer bowl cream butter. Add cocoa and confectioners' sugar alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. About 2 cups frosting.