- 2 sticks unsalted butter
- 3 ½ ounces good quality bittersweet or unsweetened chocolate chop into 1" pieces
- 3 tbsp Dutch-process unsweetened cocoa powder
- 1 ½ cups all-purpose flour add 2 TB for high altitude
- ½ tsp baking powder
- 1 tsp salt
- 4 large eggs
- 2 cups granulated sugar
- 1 tsp vanilla extract
- 1 cup regular semisweet chocolate chips Or, for the happy accident, mini semisweet chocolate chips
Preheat oven to 350°
- Lightly grease a 9 x 13" glass baking pan. Optional: line the pan with parchment – placing the overhang over both of the long sides. To keep the parchment in place, use four small binder clips: two on each of the long sides.
- In the top of a double boiler, over simmering water, melt the butter and the chocolate, stirring occasionally. Set aside to cool.
- Together the cocoa, flour, baking powder, and salt.
- Using an electric mixer, beat the eggs until creamy. Gradually beat in the sugar, beating constantly. Stir in the vanilla and the cooled chocolate-butter mixture. Stir in the flour mixture until just combined. If taking advantage of the happy accident, stir in the mini chocolate chips.
- The batter in the prepared pan. Sprinkle chocolate chips over the surface – or, if taking advantage of the happy accident, the mini chocolate chips are already mixed into the batter.
- For 20-25 minutes. (If the mini chocolate chips are already mixed into the batter you will have to add 5 minutes to the cooking time.) Check the center with a wooden toothpick for doneness, and if the center has not cooked, bake for an additional 5 minutes. (The mini chips will be melted throughout the brownies so your toothpick may emerge covered in chocolate. Using another toothpick, try a different spot.) When the toothpick emerges with only a crumb or two adhering to the surface, the brownies are done.
- In the pan on a rack. Cut into 32 pieces.