Instructions

1. Preheat the oven to 350 degrees. Line a 9x13 baking pan with foil or parchment paper and spray with non-stick baking spray.
2. Place the butter in a pan and melt it over medium heat. Remove from the heat and whisk in the cocoa powder. Let cool.
3. Beat the eggs for 2-3 minutes. Add the sugar and vanilla and beat again.
4. Whisk 1/2 of the butter mixture into the eggs, and then add the rest of the butter and completely mix in.
5. Add the flour, salt, and baking powder and beat until it is mixed together. Spread the batter in the prepared pan.
6. Bake for 30 minutes. Remove and cool completely.
7. Place the white chocolate chips and 1/4 cup heavy cream in microwave safe bowl. Heat for 30 seconds. Stir and heat again for 15-20 seconds if needed.
8. Stir until melted and creamy. Spread over the top of the cooled brownies. Let set.
9. Place the chocolate chips and remaining 1 Tablespoon heavy cream in a bowl. Heat for 30 seconds and stir until melted.
10. Spoon into a plastic bag and cut one tip off. Drizzle randomly over the top of the brownies. Let set.