Double Chocolate Brownies

My grandparents, who live in Indiana, came up to Minnesota to see my play this spring. Whenever family comes up to stay with us, we always like to have baked treats around the kitchen. It always seems to make a house feel warm and welcoming. So, we decided to bake these double chocolate brownies. Who doesn't like a warm, fudgy brownie for a snack or after dinner? Brownie Lovers: this is the recipe of your dreams.

6 tbsp unsalted butter
6 oz semisweet chocolate chips
1/4 cup unsweetened cocoa powder
3/4 cup flour
1/4 tsp baking powder
1/4 tsp salt
1 cup sugar
2 large eggs
2 tsp vanilla

Preheat oven to 350 degrees. Line a greased or buttered 8x8-inch square baking pan with parchment paper, allowing an overhang. Grease or butter the parchment paper.
Put butter, chocolate, cocoa powder in a heatproof bowl set over a pan of simmering water- but don't let the bowl touch the water. Stir until the butter and chocolate have melted. Let cool slightly. Whisk flour, baking powder, and salt in a separate bowl. Put sugar, eggs, and vanilla in a separate bowl and beat until the mixture is pale, about 4 minutes. Add the chocolate mixture and mix until combined. Reduce speed to low and add the flour mixture, scraping down the sides of the bowl.
Pour batter into the prepared pan, and spread evenly with a spatula. Bake until a cake tester inserted into the brownies comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan for about 15 minutes. Lift the brownies out of the pan with the overhang of the parchment paper. Peel off the parchment paper.

Recipe adapted from Martha Stewart's Cookies.