(makes 20 brownies)
Preheat oven to 350 degrees Fahrenheit. Grease and flour the baking pan.
Melt the butter. (Krista does this in a glass Pyrex measuring cup in the microwave.) When melted, add the chocolate chips and stir until they melt. Set aside.
Beat the eggs with the sugar until thick and cream-colored. Beat at least 2 to 3 minutes.
While they are beating, mix together in a separate bowl the flour, the 1/4 teaspoon fine sea salt, and the baking powder. Set aside.
Alternate adding the flour mixture and the butter mixture to the eggs. (Hint: After adding flour, beat at low speed.) When they are incorporated, add the vanilla. Beat well.
Pour into the prepared pan. Sprinkle with two pinches of flaked sea salt. Holding a knife tilted at an angle, gently swirl the salt into the batter. Bake 25 minutes. The edges should look firm. The middle should be firm enough not to quiver when gently shaken. Place on baking rack to cool. (Hint: It's easier to cut them while they are still slightly warm.)
Serve warm or cold. These freeze well. Those with midnight cravings might even find them quite delicious frozen.