I dare-say these are the best brownies you'll ever bake. Cut through the shiny, delicate top crust to reveal a deep-dark, super-moist brownie underneath, perfect with a glass of milk for dessert....or breakfast...whichever the case may be =)
1 c. butter
2 1/4 c. sugar
1 1/4 c. Dutch-process cocoa
1/2 tsp. salt*
1 tsp. baking powder
1 Tbsp. vanilla
4 large eggs
1 1/2 c. King Arthur Unbleached All-Purpose Flour
2 c. chocolate chips
( I used half milk chocolate chips and half bittersweet 60% chocolate chips
and I added chopped pecans)
* Increase the salt to 1 tsp. if you use unsalted butter.
Preheat the oven to 350 degrees. Lightly grease a 9 x 13 inch pan.
Melt the butter in a saucepan over low heat, then add the sugar and stir to combine. Heat mixture just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. Transfer to a mixing bowl.
Stir in the cocoa, salt, baking powder, and vanilla. Add the eggs, beating until smooth; then add the flour and chips (and nuts), beating until well combined. Spoon the batter into the prepared pan.
Bake the brownies for 28-30 minutes, until a cake tester inserted into the center comes out dry (though it make have a few crumbs clinging to it). The brownies should feel set both on the edges, and in the center. Remove them from the oven, then after 5 minutes loosen the edges with a tableknife; this helps prevent brownies from sinking in the center as they cool. Cool completely before cutting and serving.
Yield: 2 dozen brownies