* 1 cup (8 oz.) butter
* 2 1/4 cups sugar
* 1 1/4 cups process cocoa
* 1/2 teaspoon salt*
* 1 teaspoon baking powder
* 1 Tablespoon vanilla extract
* 4 large eggs
* 1 1/2 cups flour (I like using unbleached)
* 2 cups (12-oz bag) chocolate chips
*Increase the salt to 1 teaspoon if you use unsalted butter.
Preheat the oven to 350 F. Lightly grease a 9 x 13-inch pan.
In a medium saucepan set over low heat, melt the butter. Remove the saucepan from the heat, add sugar, and stir to combine. Return the mixture to the heat briefly, just till it’s hot, but not bubbling; it will become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. Transfer the mixture to a mixing bowl. (or just leave it in the saucepan if it’s big enough)
Stir in the cocoa, salt, baking powder, and vanilla. Add the eggs, beating till smooth; then add the flour and chips, beating till well combined.
Spoon the batter into the prepared pan.
Bake the brownies for 28-30 minutes, until a cake tester inserted into the center comes out dry (though it may have a few crumbs clinging to it).
The brownies should feel set both on the edges, and in the center. Remove them from the oven and after 5 minutes loosen the edges with a table knife; this helps prevent the brownies from sinking in the center.
Cool completely before cutting and serving.
Yield: 2 dozen brownies.
