In a saucepan melt butter and chocolate chips, once melted transfer to a Kitchen-Aid or other stand mixer.

Add in two cups sugar, 4 eggs, and mix until combined. At low speed, slowly add flour, cocoa powder, vanilla, salt, and baking powder. Once combined spoon into a parchment-lined 9×12 pan. You can also skip the parchment and line the pan with butter or cooking spray, but I like to be able to remove the entire brownie from the pan and cut it into smaller pieces and store it easily.

Bake at 350 for 30 minutes. Depending on your oven, you may need to adjust the cooking time. Brownies are a beast to know when they’re fully cooked. No one wants under or overcooked brownies! A good rule of thumb is the brownies don’t move when you shake the pan, and the outer edges are cracking.