• 2 Sticks Butter
• 3 Cups Sugar
• 2 Teaspoons Vanilla Extract
• 4 Eggs
• 1.5 Cups Hershey's Cocoa (try other brands at your own risk)

• 3/4 Cup Rice Flour (finest grind you can find)
• 1/4 Cup Cornstarch
• 1/2 Teaspoon Baking Powder
• 1/4 Teaspoon Salt
• 1 Bag Ghirardelli's Double Chocolate Chips (if you substitute, make sure that cocoa or chocolate liquor is the FIRST ingredient, i.e. before the sugar)

1. Heat oven to 350.
2. Grease 13X9X2 baking pan. (I use butter for this.)
3. Put the Butter in a large microwave-safe bowl. Microwave on HIGH until melted.
4. Stir in the Sugar and Vanilla. *
5. Add Eggs, one at a time, beating well with a spoon after each addition.
6. Add Cocoa, and stir slowly until it's all wet, then beat until it's well blended. (Warning: this is a LOT of cocoa. It will take some time to mix, but don't go fast, at least at first: it will puff all over your kitchen and you, putting you at risk for inhalation theobromosis. Cocoa belongs in the mouth, not the lungs.)
7. In another bowl, mix together the Rice Flour, Cornstarch, Baking Powder, and Salt. Add them to the chockiechockiegoodnessyum, and beat well.
8. Mix in the chocolate thingies.
9. Pour it into the pan, and smooth the top as much as you can.
10. Bake 25 minutes. If the brownies are even just beginning to pull away from the sides of the pan, take 'em out. If they aren't, give 'em another 5 min. If you overbake them, they won't be ooeygooey enough.
11. Cool thoroughly at room temperature. These brownies don't hold together well–at all, actually, but especially if you try to cut them while the chocolate is still melted. I don't need to tell YOU not to put them in the refrigerator, do I? I thought not.
12. Just before cutting them, dust the top with cocoa powder. I use one of those little teaspoon tea spoons (you know, the kind you use for making a single cup from loose tea); it makes it easy to get just the right amount.

Vegetarian, from Xopher at Making Light