Preheat the oven to 350 F. Spray an 8×8 baking dish with non-stick spray and line the bottom and two sides with parchment paper, leaving some paper overhang. Spray the parchment with non-stick spray as well. Set aside.

In a medium saucepan melt the butter over medium low heat. Remove from heat and whisk in cocoa powder, sugar, vanilla, salt, and baking powder. Mixture will be grainy. Whisk in the eggs one at a time, working quickly so they don’t scramble. After all four eggs are added the mixture should be smooth.

Toss the chocolate chips and flour together in a small bowl. Add this to the chocolate mixture and mix just until combined. Some lumps and/or streaks of flour are OK. Do not overmix.

Pour brownie batter into the lined 8×8 baking dish and bake at 350 F for 45-50 minutes, or until a wooden skewer comes out with no raw batter. Do not over-bake. Let the brownies cool in the pan at least 15 minutes then use the parchment paper to lift them out of the pan. Slice into squares and serve.

Store any leftovers in an airtight container and eat within 2-3 days.