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Grease 10 x 15-inch pan (jelly roll pan) and set aside. Preheat the oven to 350º.
Beat butter and sugar till creamy and light in color. Beat in eggs one at a time. Stir in vanilla and syrup. Mix well.
In a separate bowl, whisk together flour, baking powder, and salt. Whisk into syrup mixture.
Pour into prepared pan. Spread evenly in the pan with the back of a spoon or offset spatula.
Bake for 22-30 minutes or till a slight imprint remains when the center of the brownies is touched. Do not overbake. My pan is one of those old insulated pans so it takes 30 minutes to bake. Most likely yours will cook in much less time.
Make the icing by putting butter, milk, and sugar in a saucepan. Heat until butter and sugar are melted. Bring to a boil, and boil for 30 seconds. Remove from heat and add chocolate chips.
Stir until the chocolate chips are melted and the mixture is slightly thickened. Mix in the vanilla extract.
Cool slightly before pouring over the cool or just slightly warm brownies.
Let frosted brownies sit till the frosting is firm. Cut into squares to serve.