Rich, Fudgy Brownies...adapted from Fine Cooking issue 79
1 cup (2 sticks) butter plus more for the pan
2/3 cup flour plus more for the pan
2 cups sugar
4 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 350°. Butter and flour a 9-inch-square metal baking pan, tapping out the excess flour.
Put the butter in a microwave safe bowl, and microwave gently till melted. Whisk or stir in the sugar, followed by all four of the eggs and the vanilla. Stir in the flour, cocoa, baking powder, and salt. Stir until the batter is smooth and uniform, about a minute
Spread the batter into the prepared baking pan, smoothing out the top to level it. Bake until a toothpick inserted into the center of the brownies comes out with just a few moist crumbs, about 40 minutes. Let the brownies cool completely in the pan on a rack.
Cut into 16 squares. Keep the brownies at room temperature, covered well. These also freeze well.