Dark Chocolate Brownies

Heat oven to 350 F. Butter an 8×8-inch (2-quart) baking dish and set aside.

In a small saucepan, melt the butter over medium heat. Once melted, turn off the heat and add the cocoa powder. Stir to combine.

In the bowl of a stand mixer, beat the eggs on a high speed until they become light yellow in color, about 2 minutes. Add the sugar and vanilla and beat again until well mixed.

Slowly add half of the butter-chocolate mixture into the eggs while keeping the mixer on a medium speed. It is important to do this step very slowly so as not to cook the beaten eggs with the hot butter. Once the first half of the butter-chocolate mixture is mixed in, add the remaining mixture and beat again until fully mixed.

In a medium-large bowl, combine the salt, bread flour and baking powder. Slowly add the flour mixture into the egg mixture while keeping the mixer on a low speed. Continue to mix until the flour is just incorporated and then stop. Try not to over-beat the mixture.

Add the chocolate chips and stir in by hand.

Pour the mixture into the buttered pan, smooth the top and place in the oven on a middle shelf. Bake for 20-25 minutes or until a knife inserted into the brownies comes out clean. I err on the side of not quite clean to get a more moist brownie. Remove from oven.

Let them cool before cutting into 9 equal squares. Using a sifter, dust with powdered sugar.