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1
Increase the salt to 1 teaspoon if you use unsalted butter.
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2
Preheat oven to 350 degrees. Lightly grease a 9x 13 inch pan.
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3
In a medium sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter.
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4
Add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just till it's hot, but not bubbling; it will become shiny looking as you stir it.
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5
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 the mixture to a mixing bowl.
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6
Stir in the cocoa, salt, baking powder, and vanilla.
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7
Add the eggs, beating till smooth; then add the flour and chips, beating till well combined.
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8
Spoon the batter into the prepared pan.
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9
Bake the brownies for 28-30 minutes, until a cake tester inserted into the center comes out dry (though it may have a few crumbs clinging to it).
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10
The brownies should feel set both on the edges, and in the center. Remove them from the oven, and after 5 minutes loosed the edges with a table knife. This prevents the brownies from sinking in the center as they cool. Cool completely before cutting and serving.
