Step 1: Prep Your Pan
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, or thoroughly grease the pan with butter or cooking spray.

Step 2: Melt the Butter
Melt the butter in a medium saucepan over low heat or in the microwave in 30-second intervals. Allow it to cool slightly for about 5 minutes so it doesn’t cook the eggs when mixed.

Step 3: Mix Wet Ingredients
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined and smooth. The mixture should look glossy.

Step 4: Add Eggs and Vanilla
Add the eggs one at a time, whisking vigorously after each addition until fully incorporated. The batter should become lighter in color and slightly thicker. Stir in the vanilla extract.

Step 5: Incorporate Dry Ingredients
Sift the cocoa powder, flour, and salt directly over the wet mixture (sifting prevents lumps). Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Mix just until no flour streaks remain – don’t overmix, or your brownies will be tough.

Step 6: Add Chocolate Chips
Reserve ½ cup of chocolate chips for topping. Fold the remaining 1 cup of chocolate chips into the batter until evenly distributed.

Step 7: Pour and Top
Pour the thick batter into your prepared pan and spread it evenly with a spatula. Sprinkle the reserved chocolate chips over the top, pressing them slightly into the batter.

Step 8: Bake
Bake for 28-32 minutes, until the top looks set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The brownies will continue to set as they cool. For extra fudgy brownies, err on the side of slightly underbaking.

Step 9: Cool and Cut
Allow the brownies to cool completely in the pan on a wire rack for at least 1 hour before cutting. This patience pays off – they’ll cut much cleaner when fully cooled. Lift the brownies out using the parchment overhang, then cut into 24 squares.