350* oven. Grease a 13 x 9 pan (Pam for Baking with Flour or Baker's Joy work well).
Melt butter and stir in cocoa. Let cool while you proceed with the recipe.
In a large bowl, combine the eggs, sugar, and the vanilla extract.
In a separate bowl, combine the flour, baking powder, and the salt. Slowly add to the creamed mixture.
Stir in the chocolate mixture and mix until only a few streaks of flour remain. Go slowly, combing the streaks in, and then stop! You don't want to overmix your brownie batter.
Spread in your prepared pan. Bake 25-28 minutes or until a toothpick near the center comes out clean (NOT a mushy, gushy mess). DO NOT test the center for zero crumbs or you will overbake your brownies. A center test should reveal a couple of dampened crumbs. Closer to the center should be clean.
Cool on a wire rack.