Directions:

Preheat oven to 350*F and lightly grease a 9″x13″ pan. If desired, line bottom of the pan with parchment paper.

In a large bowl (I use my Kitchen Aid stand mixer because I have arthritis in my hand, works great), add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth. *

In a medium-sized bowl, melt butter in the microwave (or melt in a small saucepan on the stove). When melted, add sugar, and stir to combine.

Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Make sure the butter mixture is warm, but not too hot, or it will scramble your eggs.

Add the flour and chocolate chips to the batter and stir until fully incorporated. (I never measure my chips. I dump! I think the more the better!)

Spread batter into prepared pan, and smooth as needed. Tap the pan on the counter.

Bake brownies about 30 minutes. Test for doneness by inserting a toothpick in the center of the brownies and making a little divot so you can see the center a bit. You should find moist crumbs, but no wet batter. I have found that 30 minutes in my oven is perfect every time.

Cool pan on wire cooling rack. When it comes time to cut, I quickly turn the pan over on a large cutting board. I have never had brownies crack or fall apart. Then I slice them into even squares and place in an air-tight container to store. If you do this, I recommend placing wax paper or parchment paper between the layers. I will freeze some and the others I put in an air-tight container in the refrigerator. We love the chewiness of the brownie and the slight crunch the chocolate chips provide.

Let me know if you make the recipe!

*The richness of the brownie will depend on the cocoa you use. There is a lighter less rich flavor with Hershey Cocoa and a darker, richer flavor with the Ghiradelli Cocoa. Both are equally good.