Preheat your oven to 350°F (175°C). Line a 9x9 inch (23x23 cm) baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later. Lightly grease the exposed sides of the pan.

In a medium saucepan, combine the unsalted butter, granulated sugar, and unsweetened cocoa powder. Cook over medium-low heat, stirring constantly with a whisk, until the butter is completely melted and the mixture is smooth and glossy (about 2-3 minutes). Remove the saucepan from the heat.

Let the mixture cool for about 5 minutes. This step is crucial to prevent the eggs from scrambling. After cooling, whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The mixture should become thick and shiny. Stir in the vanilla extract and salt.

Fold in 1 cup of semi-sweet chocolate chips using a rubber spatula until evenly distributed.

Pour the brownie batter into the prepared baking pan and spread it evenly with the spatula. If desired, sprinkle a few extra chocolate chips on top for a prettier finish.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Be careful not to overbake, as this can lead to dry brownies.

Remove the pan from the oven and place it on a wire rack to cool completely. This is very important for fudgy texture and clean cuts. Resist the urge to cut them warm!

Once completely cool, use the parchment paper overhang to lift the brownies out of the pan. Cut into 16 squares. Serve and enjoy!