Ingredients
1 cup (8 oz) butter
2 1/4 cups sugar
1 1/4 cups dutch-processed cocoa
1/2 tsp salt*
1 tsp baking powder
1 tbsp vanilla extract
4 large eggs
1 1/2 cups ap flour
2 cups chocolate chips
*Increase measure to 1 tsp – if using unsalted butter
Instructions
Preheat oven to 350deg
Lightly grease a 9″ x 13″ pan
In a medium sized micro-safe bowl, or in a saucepan set over low heat, melt the butter then add the sugar and stir to combine. Return mixture to heat (or micro)briefly, just until it is hot but NOT bubbling; it’ll 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 to a mixing bowl.
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 pan.
Bake for 28 to 30 minutes – until a cake tester comes out clean.-
