Preheat oven to 350F. Line a 9x9 baking pan with parchment paper with long ends so you can lift the brownies out for easier frosting.

Melt the butter in a medium saucepan over medium low heat, and then add the chocolate chips, stirring constantly until they melt too.

Remove the pan from the heat and whisk in the cocoa powder and sugars and blend well. Whisk in the eggs, one at a time, then the vanilla and salt.

Fold in the flour and then spread evenly in the pan. Bake for 30-35 minutes. The top should look set and a toothpick inserted in the center should come out without wet batter clinging to it (fudgey crumbs are ok) Try not to over bake.

Cool the brownies completely before frosting.

To make the frosting, beat the butter and peanut butter together until fluffy and well combined. Beat in the vanilla and cream, then add the sugar, a cup at a time, and beat until smooth and creamy. If the frosting seems too thin, add a little more sugar, and if the frosting seems too stiff, add a little more cream. Spread generously over the cooled brownies.