### Instructions
1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, and lightly grease.
2. In a large bowl, combine the melted butter and granulated sugar. Whisk until well combined.
3. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
4. In a separate 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. Do not 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 attached (not wet batter).
9. Let the brownies cool completely in the pan on a wire rack before cutting into squares. This is crucial for fudginess!
### Short Tips
* Don’t overbake! Undercooked brownies are fudgy, overcooked brownies are dry. Keep an eye on them!
* For extra indulgence, sprinkle a pinch of sea salt over the top of the brownies once they come out of the oven.
* Once cooled, store leftover brownies in an airtight container at room temperature for up to 3-4 days. They also freeze beautifully for a quick sweet treat later!
* Experiment with different chocolate chips – white chocolate, milk chocolate, or a mix!
* Serving them slightly warm with a scoop of vanilla ice cream is a game-changer!
