Fool-Proof Brownies

Something very close to this recipe was given to me by my dear friend Judy Bog. I adapted it to make it more friendly to my digestive tract, and managed to create a recipe for brownies that is practically fool-proof. It turns out a moist and devilishy rich batch of brownies every time. I have yet to screw up a batch with the following recipe:

In a double boiler, combine:
4 squares of baking chocolate
1/2 cup (1 stick) butter
heat until melted

While that's all melting, combine:
1 cup flour (i use spelt flour, but regular flour works fine)
1 tsp baking powder
13 tbsp dry dutch cocoa
1/2 tsp salt

In separate bowl:
4 eggs
1 cup sugar (i use hippie sugar, otherwise known as sucanat, turbinado sugar, or evaporated cane juice, but regular sugar works fine as well)
1/2 cup maple syrup (if you do not use this, use 2 cups of sugar total instead. Be advised, however, that the brownies will burn more easily and be drier.)
2 tsp vanilla

Add the chocolate and butter to this wet mixture.

Combine the dry and wet ingredients. Mix ONLY as much as needed to combine. Dump in a bag of chocolate bits and mix enough to distribute.

Bake in a lightly greased 9x13 pan at 325 degrees for 35-40 minutes.