Fudge Brownies

Step 1: Preheat the oven to 350°F. Lightly grease a 9 x 13-inch pan. To turn the whole sheet of brownies out at once, grease the pan, line it with parchment, and grease the parchment.

Step 2: In the bowl of a stand mixer fitted with the flat beater attachment, or in a large bowl using an electric hand mixer, combine the eggs, cocoa, salt, baking powder, espresso powder, and vanilla. Beat on medium speed for about 1 minute, until combined and mostly smooth. The mixture will be quite thick.

Step 3: In a saucepan over low heat or a medium microwave-safe bowl, melt the butter, then add the sugar and stir to combine. Continue heating briefly, on the stove or in the microwave, until the mixture is hot, about 110°F to 120°F, but not bubbling. It will become shiny as you stir. Heating the mixture to this point dissolves some of the sugar, helping create a shiny top crust.

Step 4: Add the hot butter-sugar mixture to the egg-cocoa mixture and stir until smooth.

Tip: A dough whisk is helpful for this step.

Step 5: Add the flour and chocolate chips, stirring until smooth. Scrape the sides and bottom of the bowl to incorporate all the ingredients.

Step 6: Transfer the batter to the prepared pan and spread it into an even layer, smoothing the top.

Step 7: Bake for 28 to 32 minutes, until the edges feel set and the center looks moist but not uncooked. To check for doneness, carefully poke a toothpick or the tip of a sharp knife into the center, digging just enough to see inside. You should see moist crumbs but no uncooked batter. The test may leave a small divot; cut around it when you slice the brownies.

Step 8: Remove the brownies from the oven and cool them on a rack before cutting and serving.

Step 9: Store leftover brownies, well wrapped, at room temperature for 5 to 6 days. Freeze for longer storage.