• Preheat oven to 350° F. Spray an 8x8 inch baking dish with non stick baking spray and set aside.
• In a microwave safe bowl, melt the chocolate and butter in 30 second increments, stirring in between, until fully melted.
  1 1/4 cups chocolate chips, divided (1/2 cup gets melted, 3/4 cup gets mixed into the batter with the flour), 12 Tbsp. butter, unsalted
• Pour this melted chocolate/butter mixture into a larger bowl and add in the cocoa powder, espresso powder (optional) and salt. Stir.
  3/4 cup cocoa powder, unsweetened, 1 1/2 tsp. espresso powder (optional), 1/2 tsp. salt
• Add in both white and brown sugars and stir again. Whisk in your eggs next, one at a time. Then whisk in vanilla extract and oil.
  3/4 cup granulated sugar, 3/4 cup dark brown sugar, packed, 3 large eggs, 2 Tbsp. vegetable oil (or coconut oil), 1 tsp. vanilla extract
• Fold in the flour and chocolate chips and mix very well. Pour into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. (We like to under bake them just a tad for an ooey-gooey fudgy brownie!)
  3/4 cup all purpose flour, spooned and leveled
• Let the brownies cool for 15-30 minutes, if you can wait! Then make the frosting (I make these without frosting all the time too and enjoy with ice cream).

For the frosting:

• Beat softened butter, vanilla, and salt on medium speed until creamy. Add in the sugar 1 cup at a time and beat on low speed.
  8 Tbsp. butter, softened, 1 tsp. vanilla extract, pinch of salt, 3-4 cups confectioners sugar
• Once fully incorporated, beat in the heavy cream on high speed for 2 minutes. Frost brownies once they have completely cooled. Cut into squares and enjoy! 
  2-3 Tbsp. heavy whipping cream