Preheat your propane oven to 350°F. While the oven warms, grease a 8x8-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the melted butter and granulated sugar. Beat in the eggs one at a time, and then add the vanilla extract. Mix until smooth and well combined, removing any lumps.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pro-tip: Don’t over mix the batter as air bubbles may cause the brownies to become more cakey than fudgy.
Optional: For an extra burst of flavor and texture, add in optional ingredients like chocolate chips or walnuts into the batter.
Pour the brownie batter into the prepared baking pan, spreading it evenly.
Place the pan in the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remember, a slightly under baked brownie is the key to a fudgy texture!
Allow the brownies to cool in the pan for about 10 minutes, AND then transfer them to a wire rack to cool completely. Once cooled completely, cut into 16 squares and indulge in the chocolaty bliss. Add a scoop of ice cream for brownie a la mode!