Sinfully Dark Chocolate Brownies

Preheat the oven to 350°F. Lightly grease a 8″ x 8″ pan.

Melt the butter in a saucepan over low heat then remove from heat. Add the sugar and stir to combine. Return the butter mixture to heat briefly, just until it’s hot but not bubbling. It will get shiny as you stir it.

In a smaller bowl, crack the eggs and beat them with the cocoa, salt, baking powder, and vanilla till smooth.

Stir the hot butter mixture into the egg mixture until smooth.

Mix in the flour and chocolate chunks (or chips) until just combined. (Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.)

Pour batter into the lightly greased 8″ x 8″ pan and bake at 350°F for 20-25 minutes, or until a toothpick comes out mostly clean, with some moist crumbs but no loose batter. Cool completely in the pan on a rack before serving.

(Recipe adapted from King Arthur Flour.)