Combine all dry ingredients in bowl and whisk together. Set aside.
In a small pot over low heat, melt butter. Do not allow to boil.
Once butter is melted, turn off heat and add chopped chocolate.
Stir chocolate into the butter until completely melted and mixture is thick and glossy; set aside and let cool 10 minutes.
In a mixing bowl, beat together eggs, maple syrup, and vanilla extract.
Stir butter chocolate mixture into egg mixture until well combined.
Add dry ingredients to the wet and mix until just combined.
Pour batter into a parchment-lined 8x8 baking pan. Shake to even out.
Bake for 20 minutes. Test doneness by inserting a toothpick into the brownies and looking for small crumbs.
I used 72% chocolate, which can fall under both semi-sweet and dark chocolate categories. Using a more common semi-sweet 60-65% chocolate will give a sweeter brownie. Going darker than 72% will make the brownies more bitter.
If you want to turn this into triple chocolate brownies, add ¼ - ⅓ cup chocolate chips or chunks to the batter before pouring into the pan.
Fudgy brownies are meant to be thick and dense. But if you would like a slightly cakier texture, add a ½ teaspoon of baking powder to the dry ingredients which will give the brownies a bit of a lift.
I love cold brownies, so I store them in the refrigerator, which also makes them last a little longer than if kept at room temperature.
Top with vanilla ice cream or fresh whipped cream!