Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
• In a large bowl, beat together eggs, cocoa powder, baking powder, espresso powder, and vanilla extract until smooth.
• Melt the butter in a small microwave-safe bowl or a saucepan over low heat.
• Add the sugar to the melted butter and combine. Microwave the mixture in 10-15 second increments, mixing each time, until the mixture is hot (about 110-120°F or 43-49°C), but not bubbly. It should take on a shiny look when ready. This step helps dissolve the sugar for a shiny crust.
• Add the hot butter-sugar mixture to the egg mixture and mix until smooth.
• Microwave the chocolate chips in 20-second increments until fairly soft, but not totally melted, if you want them to remain as chunks in the brownies. If you prefer them fully incorporated, melt them completely.
• Add the flour and softened (or melted) chocolate chips to the batter and mix until just combined, being careful not to overmix.
• Pour the batter into the prepared pan and spread evenly. Bake for about 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).
• When done, remove from oven and allow to cool completely on a wire rack before cutting and serving. This ensures fudgy, chewy brownies.