From the Bakers at King Arthur Flour
· 1 cup butter
· 2 ¼ cups sugar
· 1 ¼ cups Dutch-process cocoa
· ½ tsp salt (1 tsp if using unsalted butter)
· 1 tsp baking powder
· 1 T vanilla
· 4 large eggs
· 1½ cups King Arthur all-purpose flour
· 2 cups (12 oz) chocolate chips
Preheat oven to 350°F. Lightly grease a 9 x13 inch pan. Line the pan with parchment paper overhanging the sides to aide in removal of the brownies.
In a medium microwave safe bowl, melt the butter, then add the sugar and stir to combine. Return the mixture to the microwave and heat briefly (1 ½ minutes), just till it is hot, but not bubbling. It will become shiny looking while you stir it. Heating the butter and sugar a second time will dissolve more sugar and create a shiny top crust on your brownies. Transfer the mixture to a mixing bowl.
Stir in the cocoa, salt, baking powder, and vanilla. Add the eggs, beating until smooth; then add the flour and chocolate chips beating until well combined. Spoon the batter into the prepared pan.
Bake the brownies for 28-30 minutes, until a cake tester inserted in the center comes out dry (with a few crumbs clinging). The brownies should feel set on the edges and in the center. After 5 minutes loosen the edges with a table knife; this helps prevent the brownies from sinking in the center as they cool. Cool completely before cutting.