For the best texture, let them sit overnight before cutting and serving.
Preheat your oven to 350 degrees Fahrenheit.
Lightly grease a 9″ x 13″ baking pan.
1 cup(2 sticks) unsalted butter
2 cups packed brown sugar
3/4 cup Dutch process cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon espresso powder-optional
1 Tablespoon vanilla extract
1-1/2 cups whole wheat flour
2 cups semisweet chocolate chips
Melt the butter in the microwave or on the stove.
Add the brown sugar and stir in.
Heat or microwave it again, just until bubbly.
Stir in the cocoa powder, baking powder, salt, optional espresso powder, and vanilla extract.
Let the mixture cool down to lukewarm.
Add eggs one at a time to make make they are blended in well.
Add the flour and chocolate chips and stir until smooth.
Spread the batter into the baking pan.
Bake for 30 minutes. When testing with a toothpick, crumbs will cling to the toothpick.
Cool on a wire rack.
Cut into bars after letting them sit overnight.
Makes 20-24 brownies.