Preheat your oven to 350 F degrees. Spray an 8x8 inch baking pan with cooking oil then line it with parchment paper.
In a small saucepan add the butter and melt over medium low heat. Once melted add the sugar sugar and stir; bring the sugar and butter to a boil then quickly remove from the heat.
In a large bowl add the flour, cocoa powder, salt, baking powder, espresso powder if using and whisk well. Pour in the butter/sugar mixture slowly and whisk well.
Add the eggs and continue and whisk or stir with a spatula until combined. Fold in the chocolate chips with a spatula.
Transfer the batter to the prepared baking pan and smooth out the top so that it's one even layer. Bake for 20 to 25 minutes. The brownies should feel set on the edges, and the center should look very moist, but not uncooked.
Let the brownies cool in the pan for about 10 minutes, then cut into squares and enjoy!
The espresso powder will enhance the chocolate flavor.Your brownies are done baking when the center is still moist, you should see moist crumbs not uncooked batter. Do not over bake them if you want gooey brownies.Store your leftover brownies in an airtight container on the counter for up to 3 days, or in the fridge for up to 5 days.Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.