This easy chocolate dessert is deceptively simple and surprisingly persuasive.
4large eggsroom temperature
1and 1/4 cups cocoa powderI used a combination of regular and Dutched (Hershey's Special Dark)
2sticks1 cup unsalted butter
2and 1/4 cups granulated sugar
1and 1/2 cups all purpose flour
2cupsa 12 ounce bag semi sweet chocolate chips
powdered sugar for dustingoptional
Preheat oven to 350F, lightly butter a 9x13 pan
Beat the eggs with the cocoa powder, salt, baking powder, espresso powder, and vanilla until smooth and well combined.
Melt the butter in a medium saucepan and stir in the sugar. Cook, stirring constantly, on medium low heat, until the mixture almost comes to a simmer, but not quite (don't let it bubble.) Stirring constantly helps the sugar to dissolve.
Pour the hot butter into the egg mixture, gently beating or whisking well to combine. You aren't looking to incorporate any air into the batter, so don't use too much elbow grease!
Blend the flour and the chocolate chips into the batter. Turn into your prepared pan and spread out evenly.
Bake for about 28-30 minutes, or until dry on top and the edges are starting to look cooked and are just slightly pulling away from the sides of the pan. Cool on a rack.
Dust the cooled brownies with powdered sugar if you like.