### Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line with parchment paper leaving an overhang on the sides for easy removal, then grease the parchment.
2. In a large bowl, whisk together the melted butter and granulated sugar until well combined.
3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Fold in the chocolate chips.
7. Pour the batter into the prepared baking pan and spread evenly.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake!
9. Let the brownies cool completely in the pan on a wire rack before cutting into squares. This is crucial for fudgy brownies!
### Short Tips
* **Don’t overmix the batter:** Overmixing develops the gluten in the flour, leading to chewier (less fudgy) brownies.
* **Use good quality cocoa and chocolate:** The quality of your chocolate will directly impact the flavor of your brownies.
* **For extra fudginess:** Slightly underbake the brownies. They will continue to cook slightly as they cool.
* **Chill for clean cuts:** For perfectly clean-cut squares, chill the cooled brownies in the refrigerator for at least an hour before slicing.
* **Experiment with add-ins:** Feel free to add nuts, white chocolate chips, or even a swirl of peanut butter for a personalized touch.
