-
Preheat the oven to 350 degrees. Line a 9x13 inch baking dish with parchment paper leaving an overhang on each side and spray lightly with non-stick cooking spray. Set aside.
-
Stir together the melted butter and the corn syrup and allow the mixture to cool slightly. Stir in the vanilla & cocoa - and if there are clumps of cocoa whisk the mixture until it's smooth. Then add in the eggs, egg yolk & sugars and whisk until combined. Fold in the flour and salt. Stir in the chocolate chips, if using.
-
Pour the batter into your prepared pan and bake for 15-20 minutes. Test by poking a toothpick into the center, and if it comes out clean the brownies are done. Remove from the oven and allow the brownies to cool completely before frosting.
-
In a large bowl using a stand or hand held electric mixer, beat together the butter and cream cheese on medium speed for 1 minute, until light and fluffy. Turn the mixer down to low and add in the cocoa. Once combined, slowly add in the powdered sugar. If your frosting seems too thick - add 1 tablespoon of milk or cream. Finally, beat in the vanilla and salt.
-
Lift the brownies from the pan using the overhang of parchment and peel back the edges. Frost the brownies using a thick layer and cut into squares.