· 1 C (8 oz) salted butter
· 2 ¼ C sugar
· 1 ¼ C premium Dutch-processed cocoa powder
· ½ tsp salt (or 1 tsp if unsalted butter)
· 1 tsp baking powder
· 1 Tbl vanilla
· 4 large eggs
· 1 ½ C flour (unbleached, all-purpose)
· 2 C (1 12 oz bag) dark or semi-sweet chocolate chips
Preheat oven to 350*, lightly grease 9x13” pan.
In medium-sized microwave-safe bowl, or in saucepan over low heat, melt butter and remove from heat, then add sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just till hot but not bubbling. Mixture will become shiny as you stir it over heat (this will dissolve the sugar and provide a shiny top crust on the brownies). Transfer to a mixing bowl.
Stir in the cocoa, salt, baking powder, and vanilla. Add the eggs 1 at a time, beating till smooth; then add flour and chips, beating till well combined. Spoon the batter into the pan.
Bake brownies for 28-30 minutes, until a toothpick comes out dry (though might have a few crumbs on it.) The brownies should feel set both on the edges and in the center. Remove from oven and let sit for 5 minutes, then loosen around edges with a table knife (this helps brownies from sinking in the middle as they cool.) Cool completely before cutting and serving.