In a microwave safe dish, zap the butter for 20 seconds, then 10 more seconds until softened but not melted completely. Stir in cocoa and let it cool. In the bowl of a stand mixer, beat eggs and sugar until blended. Combine flour, baking powder and salt; gradually add to egg mixture. Stir in vanilla and the cooled chocolate mixture until well blended. Fold in chocolate chips.

Spread into a greased 13 x 9″ baking pan. Bake at 350° for 25-28 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in cocoa and vanilla. Add enough milk until the frosting achieves spreading consistency. Spread over brownies. Cut into bars.

Right before serving, gently crush potato chips in a quart sized Ziploc bag until the pieces are small and uniform, sprinkle liberally on top of brownies. Like potato chips do, they stale quickly when exposed to air, so only add chips before serving because they will not keep well.