Awesome Chocolate Brownies

I just tried this recipe today and it was divine, but a huge quatity.
Note: Used 1/2c applesauce with 1 stick butter, 1c Lindt Truffle Dark Chocolate Shavings added directly into mix + 1+c of semi-sweet chips, 1 tsp of baking soda + 1 tsp cream of tartar instead of 1 tsp baking powder, used a smaller pan (BAD IDEA--> uneven cooking, thick brownies, and much longer baking time--really thick, and tall too), omitted nibs altogether.

Tip: I learned that 1 part baking soda + 2 parts cream of tartar = baking powder alternative. Why in the world would I have cream of tartar? To make snickerdoodles with, duh, silly!
(I wonder if it expires, cuz i've had it for a looooooooong time, tho never opened it...special!)

5 out of 5 stars

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The recipe and picture below taken from here.

Yummy-Nib Brownies
Adapted slightly from the recipe on the back of the King Arthur Flour bag

1 cup unsalted butter
2 1/2 cups sugar (460 g)
1 1/4 cup Valrhona cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon pure vanilla extract
4 large eggs
1 1/2 cups (6 1/4 oz) AP flour
2 cups (12-oz bag) chocolate chips (the darker the better!)
1/2 cups cocoa nibs (I use Guittard)

(note on the measurements - I try to bake as much as possible using a scale, so I convert most of the recipes I use into grams - easier to double/triple/divide than using ounces)

Preheat the oven to 350F. Line a 9" x 13" pan with parchment paper so it comes up each of the shorter sides (butter the two other sides)

Melt the butter over low heat. Add the sugar and heat up both just until it's just about to boil. This will give the brownies a crispy top crust. Transfer to a mixing bowl.

With a wooden spoon, stir in the cocoa, salt, baking powder and vanilla. Add the eggs one by one, beating until smooth and shiny. Add the flour, mix gently until it's almost completely incorporated. Add the chips and the cocoa nibs until combined.

Pour into the prepared pan. Bake for 28-30 minutes. Brownies are done when the top is firm and slightly puffed and set on the edges.

Chill in the fridge (or outside if your fridge is like mine and it's already stuffed!) until cool.