Line 9 x 13 pan with parchment paper length and width wise so that they are perpendicular to each other. Be sure to make the parchment paper to overhang so the brownie can be lifted out of the pan. Brush the parchment paper with butter. If a glass pan is used the brownie cake must come out of the pan immediately as to not overcook.
Melt the butter and sugar in a heavy sauce pan on very very low heat. Let the mixture slightly cool and transfer to a large bowl. Add eggs gradually, mixing well.
Add vanilla. Sift dry ingredients together and add to egg mixture, stirring gently and minimally.
Add Chips and nuts (nuts are optional).
Pour into the prepared pan and bake approximately 35 minutes.
Do Not Over Bake!
Cool before cutting about 2 hours. Turn onto a surface and peel off parchment paper.
The brownies can be ice with frosting, or just dust with powered sugar, or have them plain, enjoy!