3/4 c. Hershey's cocoa
2/3 c. butter, melted and divided
1/2 c. boiling water
2 eggs
1 1/3 c. all-purpose flour
1 c. Hershey's semi-sweet chocolate chips
1 bowl Buttercream Frosting (recipe below)
1/2 tsp. baking soda
2 c. sugar
1 tsp. vanilla extract

Heat oven to 350 degrees. Grease a 13 x 9 inch pan. 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. Bake 35 to 40 minutes for rectangular pan or until brownies begin to pull away from sides of pan. Cool in pan. Frost with frosting. Cut into squares. Makes about 3 dozen.

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 bowl, cream butter. Add cocoa and confectioners' sugar alternately with milk. Beat to spreading consistency. (Add milk, if needed, very little at a time.) Blend in vanilla. About 2 cups of frosting.