Preparation

• Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides to easily remove the brownies later.
• In a large mixing bowl, combine the melted butter and sugar. Whisk until well blended. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
• Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
• Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The edges should be set, and the center should remain slightly soft.
• Remove the brownies from the oven and let them cool in the pan for about 10 minutes. Use the parchment paper overhang to lift the brownies out of the pan and onto a wire rack to cool completely before cutting into squares.
• Once cooled, cut the brownies into squares and serve. They're delicious on their own or paired with a scoop of ice cream.
• Store leftover brownies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.