3/4 c. Hershey's cocoa
1/2 tsp. baking soda
2/3 c. butter, melted & 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 35-40 minutes for rectangular pan, 30-35 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.