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1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch baking pan. 2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. 3. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the brown sugar until well combined. Beat in the egg and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips. 4. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Let cool completely. 5. To make the icing, combine the heavy cream, granulated sugar, and vanilla extract in a medium saucepan over medium heat. Bring to a simmer, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until the mixture is thickened and smooth. Remove from heat and let cool slightly. 6. Pour the icing over the cooled brownie and spread evenly. Refrigerate for at least 30 minutes, or until the icing is set. Enjoy!
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