Best Fudge Brownie Ever

1 C. butter

1 1/2 C. sugar

1 1/4 C. Dutch processed cocoa powder

1/2 tsp. salt (1 tsp if using unsalted butter)

1 tsp. baking powder

1 Tbsp. vanilla extract

4 Large eggs

1 1/2 C. White whole wheat flour

2 C. chocolate chips

Cup 1/2 3/4 chopped pecans (or favorite) (optional)

Preheat oven to 350 degrees.

Lightly grease a 9x13 pan.

In a medium sized microwave safe bowl or in a saucepan, melt the butter on low heat, then add the sugar and stir to combine.

Return the mixture to the heat or microwave briefly, just until it's hot but not bubbling. It will become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Transfer the mix to a mixing bowl.

Stir in the cocoa, salt, baking powder, and vanilla.

Add the eggs, beating till smooth; then add the flour and chips and nuts if using. Beat until well combined.

Spoon the batter into the prepared pan.

Bake the brownies for 28 30 minutes, until a cake tester inserted in the center comes out clean or with just a few crumbs clinging to it.

The brownies should feel set both around the edges and in the center.

Remove from the oven, and after 5 minutes loosen the edges with a table knife, this will help prevent the brownies from sinking in the center as they cool.

Cool completely before cutting and serving.

Recipe from Jennifer Rhodes via food.com