Best Fudge Brownie Ever

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.