Preheat your oven to 350°F (175°C). This ensures even baking.
Line a 9x13-inch baking pan with parchment paper, allowing some overhang. Lightly grease the parchment.
In a medium bowl, combine the unsalted butter and bittersweet chocolate chips. Melt in the microwave in 30-second intervals, stirring until smooth.
Whisk in the sugar until combined. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, sift together the flour and salt.
Gently fold the dry ingredients into the chocolate mixture using a rubber spatula, being careful not to overmix.
Spread the batter evenly into the prepared baking pan, smoothing the top.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the brownies to cool in the pan on a wire rack. Once cool, lift them out using the parchment and cut into squares.
