Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch brownie pan, even if it’s non-stick.
In a large bowl, combine the melted butter and granulated sugar. Whisk until well combined.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
If using, fold in the chocolate chips.
Pour the batter evenly into the prepared brownie pan.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter.
Allow the brownies to cool completely in the pan on a wire rack before cutting into squares. This ensures clean cuts and a fudgy texture.