Make-Ahead Brownies

• 2 cups flours
• 2 cups unsweetened cocoa powder
• 2 tsp baking powder
• 1 tsp kosher salt
• 8 eggs
• 4 cups sugar
• 4 tsp pure vanilla extract
• 1 lb butter, melted
• 2 cups semisweet chocolate chips

Preheat the oven to 350 F. Line a half sheet pan (13" x 18") or jelly roll pan (11" x 15") with parchment paper and set aside.

Sift together the flour, cocoa, and baking powder in a large mixing bowl, and add the salt.

In another large mixing bowl, combine the eggs, sugar, and vanilla and whisk till well creamed, then pour in the melted butter in a thin stream, whisking continuously.

Combine the wet and the dry ingredients and stir or whisk to incorporate. Stir in the chocolate chips.

Pour the batter into the parchment-lined pan and bake until just set, 20 to 25 minutes.

Cool, turn out onto a cutting board (upside down), pull off the parchment paper, score the bottom with lines to guide your cutting, and cut the brownies to the desired size. Wrap each brownie individually in plastic and store in the freezer.

Makes 48 square brownies. (Cut 6 x 8) 6 WW PointsPlus each.