Instructions

• Preheat the oven to 350°F. Grease a 9″ x 13″ pan and set it aside.
• In a medium saucepan over low heat, melt 1 cup unsalted butter. Remove the pan from the heat.
• Stir 2 1/4 cups granulated sugar into the melted butter until combined. Return the pan to low heat and warm, stirring constantly, just until the mixture is hot and the sugar begins to dissolve and the surface looks glossy—do not let it bubble.
• Transfer the butter-sugar mixture to a medium mixing bowl. Add 1 1/4 cups Dutch-process cocoa, 1 teaspoon baking powder, 1 teaspoon salt, and 1 tablespoon vanilla extract. Stir until evenly combined.
• Add 4 large eggs (at room temperature) and whisk them into the mixture until smooth and fully incorporated.
• Add 1 1/2 cups all-purpose flour and 2 cups semi-sweet chocolate chips. Stir gently just until the flour and chips are evenly distributed and no large streaks of flour remain; avoid overmixing.
• Spoon the batter into the prepared 9″ x 13″ pan and spread it into an even layer.
• Bake for about 30–35 minutes, or until a cake tester or toothpick inserted into the center comes out with just a few moist crumbs (the edges should be set and the center very moist but not wet).
• Remove the pan from the oven and place it on a wire rack to cool. Allow the brownies to cool before cutting and serving.