Instructions

• Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
• Place 4 ounces chopped unsweetened chocolate in a small heavy-bottomed saucepan and set over low heat. Stir constantly until melted and smooth. Remove from heat and let cool briefly (about 1–2 minutes).
• In a large bowl, use an electric mixer to cream 1 cup softened butter and 2 cups sugar until light and fluffy.
• Beat in 4 large eggs one at a time, mixing well after each addition.
• With the mixer on low, gradually add the melted chocolate to the butter mixture and mix until combined.
• Mix in 1 teaspoon vanilla extract.
• Add 1 cup all-purpose flour and mix just until incorporated (do not overmix).
• Pour the batter into the prepared 9×13-inch pan and spread it evenly.
• Sprinkle 2/3 cup semi-sweet chocolate chips evenly over the top, pressing them lightly into the batter.
• Bake for 30 to 35 minutes, until a toothpick inserted near the center comes out with a few moist crumbs.
• Remove brownies from the oven and let them cool completely in the pan on a wire rack before frosting.
• To make the frosting, beat 1 cup softened butter in a bowl until creamy.
• Gradually beat in 2 1/2 cups confectioners’ sugar until combined.
• Beat in 2 teaspoons vanilla extract and 1 tablespoon milk until the frosting is smooth and creamy.
• Spread the frosting evenly over the cooled brownies.
• Top with sprinkles to taste, then cut into squares and serve.