• Prepare a 13x9 pan by lightly greasing and flouring, or line with parchment paper.  Preheat oven to 350F.
• Place butter in a large, microwave-safe bowl, and microwave until completely melted.
  12 Tablespoons (170 g) butter cut into Tablespoon-sized pieces
• Stir in cocoa powder.
  ¾ cup (75 g) natural cocoa powder
• Add sugars, and stir well.
  1 cup (200 g) granulated sugar, ½ cup (100 g) brown sugar
• Add eggs, one at a time, stirring well after each addition.
  2 large eggs + 1 large egg yolk lightly beaten
• Stir in vanilla extract.  Set aside.
  1 teaspoon (5 ml) vanilla extract
• In a separate, medium-sized bowl, whisk together flour, cornstarch (cornflour for UK), and salt.
  1 ¼ cup (145 g) all-purpose four, 1 teaspoon cornstarch, ½ teaspoon salt
• Gradually stir dry ingredients into wet until completely combined.
• Evenly spread into prepared pan and bake on 350F (177C) and bake for 16-18 minutes.  Allow to cool completely before frosting.

Frosting

• Combine chocolate chips and heavy cream in a medium-sized saucepan over medium-low heat.  Stir well until chocolate is completely melted and mixture is smooth.
  1 cup (175 g) semisweet chips, ½ cup (88 g) milk chocolate chips, ⅓ cup (79 ml) heavy cream
• Remove from heat and stir in vanilla extract and salt.  Allow to cool 5-10 minutes before proceeding.
  1 teaspoon (5 ml) vanilla extract, ⅛ teaspoon salt
• Evenly pour frosting over brownies, using a spatula to spread evenly.
• Immediately sprinkle candy chips over top.  Allow frosting to harden (about 1 hour) before cutting and eating (this can be sped up if you place the brownies in the refrigerator for about 15 minutes).
  2 Tablespoons candy coated chips