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
Directions
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.