INGREDIENTS

• 1/2 cup (1 stick) unsalted butter, plus more for the pan
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 6 ounces semisweet chocolate chips
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• parchment paper

HOW TO MAKE IT

Step 1

Heat oven to 350° F. Butter a 7 x 11 inch Pyrex baking pan (or an 8-inch square baking pan). Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.

Step 2

In a medium mixing bowl, whisk together the flour, cocoa, baking powder, and salt; set aside.

Step 3

In a medium microwave-safe bowl, combine the butter and chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.

Step 4

Add the flour mixture and mix until just combined (do not overmix).

Step 5

Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool in the pan, and then holding the parchment paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into squares and serve.

JENNA'S SERVING TIP: I enjoy serving these delicious brownies on a well-worn cutting board, paired with a mug of hot, French Press coffee, or a glass of red wine if the occasion calls for it!