TRIM BROWNIE BATTER RECIPES

Steps:

• Using a microwave, melt the chocolate chips in a medium microwave-safe bowl in 30 seconds increments, stirring after each increment, until melted and smooth, about 1 minute total. 
• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the cocoa powder, baking powder and salt (see Cook's Note).
• Add the sugar, butter and vanilla to the melted chocolate and beat with an electric mixer on medium-high until smooth. Add the flour mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed. 
• Refrigerate in an airtight container for up to 5 days. 

Steps:

• Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
• In a stand mixer with the beater blade attachment, beat the butter, granulated sugar, brown sugar and chocolate until smooth. Add the eggs and mix until fully combined. Sift together the flour, cocoa powder, baking powder and salt in a bowl and add slowly to the batter until mixed. Add the vanilla and fold in the chocolate chips.
• Drop by generous spoonfuls onto the prepared baking sheet, about 2 inches apart. Bake for 15 minutes. Transfer to a wire rack to cool.