Preheat oven to 350°F and line a baking pan with parchment. Use a 9x9" pan for thinner brownies, or an 8x8" if you like them thicker. If you don't have parchment, you can simply grease the pan; the parchment just makes it much easier to lift the brownies out of the pan to cut them.

Add coarsely-chopped baker's chocolate to a microwave-safe bowl with cubed vegan butter. Microwave in 30-second intervals, stirring in between, until completely melted. (Alternatively, you can melt over a water bath.)

To a large heat-safe mixing bowl, add sugar, cocoa powder, and boiling water. Add in melted chocolate and butter mixture and stir with a whisk until smooth and lump-free.

Stir in vanilla extract, flour, baking powder, and salt. Fold in chocolate chips.

Pour batter into prepared baking tray. For 9x9" pan, bake 23-25 minutes. For 8x8" pan, bake 28-30 minutes. The edges should pull away from the sides of the pan and the top should look entirely set. It's okay if they seem just slightly underdone in the center.

The brownies will be extremely soft when you first take them out of the oven, so I highly recommend letting them cool for at least 30 minutes. By this time they should be firm enough to lift out of the pan using the parchment. Slice and enjoy.

I find these are even better the next day. They firm up and become nice and fudgy, but the crackly crust stays crisp. Give them 10-15 seconds in the microwave if you want to enjoy the leftovers warm.