Fudgy Chocolate Brownies

Ingredients

• 3/4 cup all-purpose flour
• 1/8 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cut up
• 2 ounces unsweetened chocolate, broken into 1-inch pieces
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup mini bittersweet-chocolate chips, optional

Directions

1. Set the oven to 350F. Line an 8x8 baking pan with parchment so the paper forms a sling and extends past the sides. Spray the uncovered sides of the pan with cooking spray; if the parchment is sliding around, a light spray underneath it will help anchor it.
2. Whisk the flour, baking powder, and salt together in a bowl, then put the bowl aside.
3. Place a medium saucepan over medium-low heat and melt the butter, watching that it does not start to brown around the edges. Add the chocolate and continue heating, stirring now and then with a heatproof spatula, until everything is melted and smooth. Move the pan to a cooling rack and let it cool until the bottom of the pan is comfortable to touch with your hand.
4. Stir the sugar into the chocolate mixture with a rubber spatula until combined. It may turn smooth or look a bit sandy and crumbly; either way, you are fine. Mix in the eggs, 1 at a time, then add the vanilla. Stir in the flour mixture until the white streaks disappear, then fold in the chips until they are evenly scattered through the batter.
5. Scrape the batter into the prepared pan. Spread it into the corners with a spatula and smooth the surface. Firmly rap the pan on the counter once or twice to knock out air pockets; if any remain, pop them with the tip of a paring knife.
6. Bake the brownies for 25 to 30 minutes, until the top looks lightly puffed and just set. When you are unsure, pull them a little early rather than letting them go too long. A toothpick is not the best guide here, since melted chocolate chips can make it look like the brownies are underdone.
7. Transfer the pan to a wire rack and cool the brownies completely.
8. After they have cooled, cover the pan and refrigerate for several hours, or until the brownies are firm and cold. This helps them slice cleanly. If patience is not happening, you can skip the chill and serve them warm or just cooled, but they will be a little more crumbly when cut.
9. Run a thin knife along the inside edge of the pan to loosen the brownies, then use the parchment sling to lift them out. Transfer to a cutting board and cut into a 4x4 grid for 16 squares, or a 5x5 grid for 25 mini-brownies.
10. Serve the brownies right away. Store any leftovers in an airtight container at room temperature for at least 1 week; they can last longer, though they may gradually become drier and more crumbly.