Fudgy Chocolate Brownies

Method

1. Preheat the oven to 350 F. Line a 9-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. Melt the butter in a large saucepan over low heat, then remove from heat and stir in the sugar, cocoa powder, and salt until combined.
3. Stir in the vanilla, then add the eggs one at a time, beating vigorously with a wooden spoon after each addition until the batter is smooth and glossy.
4. Add the flour and fold in gently just until no streaks of flour remain -- overmixing will make the brownies cakey instead of fudgy.
5. Fold in the chocolate chips.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
8. Cool the brownies completely in the pan on a wire rack, about 1 hour, before lifting out using the parchment overhang and cutting into 16 squares.
9. Store in an airtight container at room temperature for up to 4 days.