1 cup Butter (8 oz)
2 1/4 cup Sugar
1 1/4 cup Equal Exchange Organic Baking Cocoa
1/2 tsp Salt, increase to 1 tsp if using unsalted butter
1 tsp Baking Powder
1 tbsp Vanilla Extract
4 Large Eggs
1 1/2 cup Unbleached All-Purpose Flour
2 cups Equal Exchange Bittersweet Chocolate Chips
Preheat oven to 350 F. Lightly grease a 13 x 9 inch pan.
In a large, microwave safe bowl (or over low heat), melt butter. Add sugar and stir to combine. Return mixture to microwave briefly, just until it is hot, but not bubbling. It will become shiny as you stir.
Heat for a total of about 1 to 1 1/2 minutes more in microwave on high
Stir in the cocoa, salt, baking powder and vanilla. Add eggs, beating until smooth then add the flour and chips, beating until well combined. Spoon the batter into the prepared pan.
Bake brownies for 28-30 minutes, until cake tester inserted into center comes out with fudgy crumbs clinging to it. Brownies should feel set at the edges and center. Remove from the oven and after 5 minutes, loosen edges with a knife.
Cool before cutting and serving. Enjoy!