• Preheat the oven to 350 degrees F. Line a 13x9 inch pan with foil and grease bottom only.
• In a large microwave-safe mixing bowl, heat the butter and chocolate chips together using 50% power and stirring every 40 seconds until melted. Alternatively, melt together in a double boiler or a saucepan over gentle heat.
• Combine the sugar and melted chocolate mixture, then whisk in each egg one by one. Whisk in the vanilla.
• Whisk together flour, cocoa powder, baking powder, salt. Gradually add to the batter and stir until completely blended. It's a thick batter, so be sure to really stir well and scrape bottom to get all the flour mixture blended in.
• Stir in extra ½ cup chocolate chips.
• Scrape the batter into the pan and run a knife through it to help bring air bubbles to the surface.
• Put the pan in the oven and bake for 25 minutes. Mine were done when the internal temperature topped at 205F. Let cool in the pan.

Chocolate Ganache Frosting

• Sift ⅔ cup of powdered sugar and set aside.
• Heat ½ cup of heavy cream in the microwave until it just starts to boil. Add chocolate chips to the hot cream and let stand for 2 minutes. Stir until melted.
• As you finish stirring the melted chocolate, stir in the sifted powdered sugar and keep beating by hand until it has dissolved and mixture is smooth.
• Scrape out of the bowl and over the cooled brownies, spreading all the way to the end.
• Put the pan of brownies in the refrigerator for about an hour to set the chocolate.
• Remove from pan and place on a large cutting board. Using a chef's knife, trim the edges if you'd like. This really depends on how you plan on cutting the brownies.
• Cut the brownies and bring back to room temperature before serving. You can cut 16 or 32 smaller brownies.