Preheat oven to 350°.

Prepare an 8" cake pan with a baking spray or shortening and flour.

Melt the chocolate in the microwave at 30-second intervals stirring at each, 30 seconds, chocolate heats unevenly so don't just wait until it's all liquid, it will be over-cooked.

Next, melt the butter in the microwave, again you don't want to "boil" it, just melt it stirring at intervals so it's melting evenly.

In a medium bowl, mix the sugar and eggs, add in the melted chocolate, and melted butter.

Then stir in the flour with baking powder and vanilla until the mixture is all combined.

Pour the batter into the prepared pan and bake at 350° for 30 minutes test with a toothpick to come out clean.

Don't over bake or it will be dry, it's under-cooked it will be gooey, it's better to be less cooked than more with brownies, it will stay warm and continue cooking a few minutes when you take it out of the oven.

If by chance it's underbaked, allow it to cool and place it in the fridge to firm up.

Testing with a toothpick at 2-minute intervals will help get the proper consistency, you can start testing a few minutes before the 30-minute mark and continue until necessary.

Allow the brownie cake to cool in the pan for 15 minutes, then turn the pan over and release the cake and turn it over right side up onto a cooling rack.

You can serve this warm if you're slicing it warm use a serrated knife.

You can allow it to cool completely, you can add fudge on top, or dust it with powdered sugar, or cocoa and top it with whipped cream.