Instructions

• Preheat the oven to 350°F. Spray a 9×13‑inch baking pan with nonstick spray, line the pan with parchment paper leaving an overhang on two sides, and lightly spray the parchment. Set the pan aside.
• In a medium bowl, whisk together 1 cup melted unsalted butter and 2 1/4 cups granulated sugar until well combined. If the butter is very hot, let it sit 1–2 minutes to cool slightly before adding the eggs.
• Add 4 large eggs and 1 tablespoon vanilla to the butter‑sugar mixture and whisk until smooth and combined.
• In a separate bowl, sift together 1 1/3 cups all‑purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, 3/4 cup cocoa powder, and 1/4 cup dark cocoa powder.
• Add the dry ingredients to the wet ingredients and gently fold with a spatula or whisk until just combined and there are no large streaks of flour. Do not overmix.
• Stir in 4 ounces chocolate chips or chunks until evenly distributed.
• Pour the batter into the prepared pan and spread it into an even layer.
• Bake for 30–40 minutes: bake 30–35 minutes for fudgier brownies or 35–40 minutes for more set brownies. Test by inserting a toothpick into the center — it should come out with a few moist crumbs (not wet batter and not completely clean).
• Remove the pan from the oven and cool on a wire rack for at least 30 minutes. Use the parchment overhang to lift the brownies from the pan, then cut and serve.