1 cup (227g) unsalted butter
2 ¼ cups (525g) sugar
1 ¼ cups (155g) Dutch process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 ½ cups (180g) ﬂour
1 cup (170g) chocolate chips
Preheat the oven to 350°F. Lightly grease a 9 x 13-inch pan.
In a medium-sized microwave-safe bowl, or in a medium saucepan set over low heat, melt the butter, then add the sugar and stir to combine.
Return the mixture to the heat (or microwave) brieﬂy, just until it’s hot (110°F to 120°F) but not bubbling; it will become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
Stir in the cocoa, salt, baking powder, and vanilla. Whisk in the eggs, stirring until smooth, then add the ﬂour and chips, again stirring until smooth. Spoon the batter into the prepared pan.
Bake the brownies for 28 to 30 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges and in the center. Remove them from the oven and cool on a rack before cutting and serving.