Fudgy Chocolate Brownies

1. Stage

Heat the oven to 350°F and prepare the pan: Line an 8x8-inch baking pan with a sling of parchment, long enough so that the parchment hangs over the sides of the pan. Coat the exposed sides of the pan with cooking spray (also, a little cooking spray under the parchment will help it stick in place, if needed).

2. Stage

Combine the dry ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Stage

Melt the chocolate and butter: In a medium saucepan over medium-low heat, melt the butter. It should not brown at the edges. Add the chocolate and let it melt, stirring occasionally with a heatproof spatula, until the mixture is smooth.

4. Stage

Set the saucepan on a cooling rack: Cool the saucepan until you can touch the bottom with your hand comfortably.

5. Stage

Make the batter: Using a rubber spatula, stir the sugar into the chocolate mixture until it's combined. The mixture may look crumbly or smooth after mixing; either is fine. Add the eggs, one at a time, followed by the vanilla. Add the flour mixture, and stir until no more white patches show. Stir in the chips until well distributed.

6. Stage

Pour the batter into the pan: Use a spatula to spread it to the edges of the pan and smooth the top. Tap the pan once or twice hard on the counter to settle any air pockets; you can also poke the air pockets with the tip of a paring knife.

7. Stage

Bake the brownies: Bake for 25 to 30 minutes, or until the top is slightly puffed and just set. If in doubt, it's better to underbake these brownies a touch rather than overbake. (The toothpick test doesn't work well for these brownies because the chocolate chips get melty!)

8. Stage

Cool the brownies completely: Set the pan on a wire rack until completely cooled.

9. Stage

Cool, then cover the pan and refrigerate: Refrigerate for several hours or until the brownies are firm and cold. This makes the brownies easier to slice cleanly. If you're eager for brownies and can't wait for them to chill, skip this chilling step and serve them warm or just-cooled! They will be a little crumbly when you cut them.)

10. Stage

Cut the squares: Run a thin knife around the edge of the pan to make sure the block of brownies is loose, then lift from the pan using the parchment paper sling. On a cutting board, slice the brownies into a 4x4 grid (to make 16 squares) or into a 5x5 grid (to make 25 mini brownies). Brownies can be served right away. Leftovers can be stored in an airtight container at room temperature for at least a week. (They will keep for longer but may start getting dry and crumbly after a while.)