Preheat oven to 350°F. Grease a 9x13-inch baking glass pan or two 8- or 9-inch square pans, whatever you have on hand should work, we just use glass.
Melt butter in a saucepan on medium-low heat, you don't want it to burn.
Add sugar, vanilla, and eggs to a large bowl and whisk. You can do this in a stand mixer as well with your whisk attachment.
Once that is mixed, slowly pour in your melted butter whisking until it is well incorporated.
In a small bowl add your freshly milled flour, cocoa powder, baking powder, and salt, and mix well.
At this point, I add my chocolate chips to the dry ingredients, it helps so that they don't all clump together when you mix them with the wet ingredients.
Now, it is time to pour your dry ingredients into the wet ingredients and mix them well.
Pour your brownie batter into your prepared pan and place into the oven.
Bake @350ºF for 28-30 minutes or until it is slightly firm to the touch and passes the toothpick test and comes out clean.
Let them cool down on a wire rack until they are room temperature before cutting into, although it may be tempting to eat them right out of the oven.
That being said, if you have fresh ice cream and need warm brownies to go with it, nobody should ever have to put off making the perfect brownie Sunday.
Once they are cooled, I like to cut them up place them on parchment paper, and sprinkle them lightly with powdered sugar.
