Preheat oven to 350.
Line a 9x13 pan with parchment paper or foil and spray with nonstick spray.
In a large bowl, combine the butter, eggs, sugar, brown sugar and vanilla and whisk well.
Add the cocoa powder and whisk until smooth.
Add the flour and stir until just incorporated.
Pour batter into prepared pan and lightly smooth and level the top.
Bake 25 30 minutes or until a toothpick inserted in the center comes out clean.
Allow the brownies to completely cool while still in the pan.
In a microwave-safe bowl, melt the chocolate chips and cream for 30 seconds at a time, or until smooth.
Pour icing over cooled brownies and lightly smooth.
Refrigerate for 15 minutes to allow icing to slightly firm.
Add sprinkles to the top and return to the refrigerator until the icing is set, about 15 minutes.
Slice into 16 rectangles.