Preheat oven to 350 degrees. Lightly grease a 13 X 9 in pan.
In large microwave safe bowl (or over low heat), melt the butter. Add the sugar and stir to combine. Return the mixture to the microwave briefly, just until it is hot, but not bubbling it will become shiny looking as you stir it. (Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.) I heat it a total of about 1 to 1 1/2 minutes more in the microwave on high.
Stir in the cocoa, salt, baking powder, and vanilla. Add the eggs, beating till smooth then add the flour and chips, beating until well combined. Spoon the batter into the prepared pan.
Bake the brownies for 28 to 30 minutes, until a cake tester inserted into the center comes out with fudgy crumbs clinging to it. The brownies should feel set at the edges and the center. Remove them from the oven and after 5 minutes, loosen the edges with a knife. Cool completely (if you can!) before cutting and serving.
From Laurie Flarity-White, promoter of small farmers through the UMCOR Coffee Project with First United Methodist Church in Wenatchee, Washington, and promoter of solar cars.