Rich Fudgy Brownies
From Nicole Rees in Fine Cooking

8 oz (1 cup) unsalted butter plus enough softened unsalted butter to grease the pan
3 oz (2/3 cup) unbleached all-purpose flour plus enough to line the pan
2 cups granulated sugar
4 large room temperature eggs [this seriously makes a difference]
1/2 tsp vanilla extract
2 1/2 oz (3/4 cup) unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp table salt

1. Position rack in center of oven and heat to 350F.
2. Butter and flour a 9" square pan, tapping out excess flour. [I decided to use cocoa powder instead of flour.]
3. Melt butter in medium saucepan over medium heat.
4. Remove pan from heat - whisk or stir in sugar, followed by all four eggs and vanilla.
5. Stir in flour, cocoa, baking powder and salt. Go slowly to keep the ingredients from flying out of the pan. Stir until smooth and uniform.
6. Spread batter into prepared baking pan, smoothing so it fills the pan evenly.
7. Bake until a toothpick or skewer comes out clean (there will be a few clumps clinging to it) — this will take about 40 minutes.
8. Let brownies cool completely in the pan on a rack.