additional 1/2 cup semisweet chocolate chips, or milk chocolate chips
1/2 cup caramel sauce like caramel ice cream topping
1-2 teaspoons flaked sea salt
Preheat oven to 350 degrees and line a 9×9 inch baking pan with foil leaving enough hanging over the sides to use as handles to pull the finished brownies out later.
In a medium saucepan over medium heat, melt butter. Once melted stir in 1/2 cup semisweet chocolate chips and sugar until chocolate is melted and incorporated. Stir in eggs, then vanilla.
In a medium bowl whisk together flour, cocoa powder, baking powder, and salt. Stir dry ingredients into wet ingredients until blended. Gently stir in remaining chocolate chips if using and spread batter in prepared pan.
Bake for 35-40 minutes until an inserted toothpick comes out with a few crumbs. Use a butter knife poke about a dozen slits into the top of the brownies. Pour caramel sauce over the top, cut into squares (See note) and sprinkle with sea salt just before serving.
Serve with an 8-ounce glass of regular or chocolate milk!