Fudgy and Chewy Brownies

Preheat the oven to 350°F and line a 9×13-inch pan with parchment paper, leaving an overhang on the sides to lift the finished brownies out. Lightly spray the parchment paper with cooking spray and set aside.
Cut butter into pieces. In a microwave-safe bowl, combine the butter and semi-sweet chocolate chips. Melt in 30-second increments, stirring after each time until the butter and melted chocolate chips become a smooth mixture.
Stir in the granulated and brown sugar. Mix in the eggs one at a time, mixing well after each is added. Then stir in the vanilla extract.
Add the salt and cocoa powder. Stir in until almost fully incorporated, then sift in the flour and fold together. Do not overmix. Just stir until there are no more flour streaks. Gently fold in 1 cup of chocolate chips (or chunks.)
Spread evenly into the prepared pan. Top with around 2/3 cup chocolate chips or chocolate chunks.
Bake for 24-26 minutes, until no longer jiggly in the middle and just set. Don’t overbake. It will continue to set as it cools.
Remove from the oven and place on a wire rack to cool completely in the pan before cutting into squares. Store leftover brownies in an airtight container at room temperature for up to 5 days. (You can wrap them and freeze them for up to 3 months.)