Line a 9×13 baking dish parchment paper, allowing it to hang over the edges. Spray with non-stick spray and set aside.
In a small pot, melt butter over medium low heat. Once completely melted, add in the sugar and stir together. Continue cooking for 1-2 minutes, stirring continually, until the sugar has dissolved. Don’t let the mixture boil.
Pour the butter/sugar mixture into a large mixing bowl (or your stand mixer bowl).
In another mixing bowl, while the butter mixture is cooling, add the eggs, cocoa powder, salt, baking powder, and vanilla. Beat with a hand mixer on medium speed until fully incorporated, approximately 1 minute.
Pour the egg mixture into the butter mixture and stir to combine.
Stir in the flour and chocolate chips until evenly distributed.
Pour the batter into the prepared pan and bake for approximately 30 minutes, until a toothpick inserted into the center comes out with moist crumbs attached.
Cool in the pan on a wire rack.
Once cool, lift the brownies out of the pan using the parchment overhang and cut into squares.
Store in an airtight container.
Store leftovers covered at room temperature for up to a week.