Fudge Brownies

Fudge Brownies

1 cup (2 sticks) unsalted butter
2 1/4 cup sugar
4 large eggs
1 1/4 cup cocoa
1 tsp salt
1 tsp baking powder
1 Tablespoon vanilla extract
1 1/2 cup all-purpose flour
2 cups chocolate chips

Preheat oven to 350 degrees. Lightly grease a 9" x 13" pan

In a medium-sized saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating this mixture as second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, and vanilla until smooth.

Add the hot butter/sugar mixture, stirring until smooth.

Add the flour and chips again, stirring until smooth.
*Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for a few minutes before stirring in the chips.

Spoon the batter into a lightly greased 9" x 13" pan.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean or with just a few moist crumbs clinging to it. Remove them from the oven and cool on a rack before cutting.

Enjoy.

Adapted from King Arthur Flour