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1
In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine.
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2
Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110 degrees to 120 degrees), but not bubbling; it'll become shiny looking as you stir it.
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3
Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
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4
Stir in the cocoa, salt, baking powder and vanilla.
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5
Whisk in the eggs, stirring until smooth; then add the flour and optional nuts and chips, again stirring until smooth.
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6
Spoon the batter into a lightly greased 9 x 13-inch pan.
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7
Bake the brownies in a preheated 325-degree oven for 29 to 32 minutes, until a cake tester inserted into the center comes out clean, or with just a tiny amount of crumb clinging to it.
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8
The edges of the brownies should be set, but the middle still soft.
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9
Remove the brownies from the oven, and cool them completely before cutting and serving.
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10
*Chocolate chips will provide tiny molten pockets of chocolate within the greater brownie landscape.
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11
Add them if your desire for fudginess knows no bounds.
