**Instructions**
1. **Preheat & Prepare:** 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 for easy removal.
2. **Melt Butter:** In a large bowl, melt the butter in the microwave or on the stovetop.
3. **Combine Wet Ingredients:** Add the granulated sugar to the melted butter and whisk until well combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. **Whisk Dry Ingredients:** In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
5. **Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tougher brownies.
6. **Fold in Chocolate Chips:** Gently fold in the chocolate chips.
7. **Pour & Bake:** Pour the brownie batter into your prepared baking pan and spread evenly.
8. **Bake to Perfection:** Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Remember, slightly under-baked is better for fudgy brownies!
9. **Cool & Serve:** Let the brownies cool completely in the pan on a wire rack before cutting into squares. This is crucial for achieving that ultimate fudgy texture.
**Short Tips**
* **Don’t overmix!** This is the golden rule for fudgy brownies. Mix until just combined.
* **Use good quality cocoa powder.** It makes a huge difference in flavor.
* **For extra richness,** a pinch of espresso powder (1/2 teaspoon) can enhance the chocolate flavor without making the brownies taste like coffee.
* **Experiment with chocolate chips:** White chocolate chips, peanut butter chips, or even chopped nuts can be a fun addition.
* **Storage:** Store leftover brownies in an airtight container at room temperature for up to 3-4 days. They also freeze beautifully for a quick treat later!
