This is the most amazing brownie recipe ever. Martha Stewart really knows what she's doing. Mix it up any way you like, this is just the basic recipe!
This is actually the recipe doubled. I have a big family, so it just doesn't make sense to make a small batch, but if you would like, cut it in half, and bake it in a 9x9 pan.
1 c. butter, cut into pieces, plus more for pan
2 c. flour
1/2 c. unsweetened cocoa powder
1 t. baking powder
1 t. salt
2 c. semisweet chocolate chips
1 bag (about 12 ounces) semisweet or bittersweet chocolate, chopped
2 1/2 c. sugar
6 large eggs
Preheat oven to 350 degrees. Butter a 9x13 pan. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add chocolate chips. Transfer batter to prepared pan; smooth top.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes.
** I like to split the batter in half and mix up one half of the recipe. Try adding 3/4 c. coconut, or 1/2 c. walnuts, or both!! To keep the brownies separated in the pan, I use a piece of parchment paper and cut it the width of the pan, and about 4 inches tall. After the pan has been buttered, fold the parchment paper longways, so you have a right angle and stick it to the butter right in the middle of the pan. Pour half the batter on one side and the other half on the other. I like adding just about anything to my brownies, but not everyone else likes it, so, now we're all happy.