Preheat the oven to 350°F (177°C). Line an 8-inch square light metal pan with foil or parchment paper, making sure to leave some overhang for easy removal. Spray the foil or parchment paper with nonstick cooking spray and set aside.

Add the chopped chocolate to a large heat-proof bowl. Set aside.

Slice the butter into tablespoon sized pieces and add it to a light-colored skillet (or saucepan). Place the skillet over medium heat until the butter is completely melted.

Continue cooking, stirring the butter often with a rubber spatula. Once the butter is melted it will start to bubble/sputter, then become foamy. After that, small bits of milk solids will fall to the bottom of the pan, then quickly start to brown. The butter is browned once you see these brown bits of milk solids on the bottom of the pan and smell a nutty-aroma.

Immediately remove the skillet from the heat and pour the browned butter over the chopped chocolate that you placed in a heat-proof dish earlier. Make sure to scrape out all of the browned bits from the bottom of the pan as well, this is where all of the flavor is at! Stir until all of the chocolate is melted.

Add the cocoa powder to the melted chocolate mixture and stir until fully combined. Set aside.

Add the granulated sugar, brown sugar, and eggs to a separate large mixing bowl. Whisk vigorously for 2 to 3 minutes.

Pour the melted chocolate/butter mixture into the egg mixture and whisk until fully combined, then stir in the vanilla extract and salt.

Add the flour and whisk until just combined, then gently mix in the chocolate chips.

Pour the brownie batter into the prepared pan and spread it out into one even layer.

Bake for 30 to 38 minutes (I usually bake mine for about 35 minutes) or until a toothpick inserted into the center comes out mostly clean, but with a few moist crumbs attached to it.

Remove from the oven and cool completely on a wire cooling rack.

Lift the brownies out of the pan using the overhang from the foil/parchment paper, slice into bars, and enjoy.