Preheat oven: Start by preheating your oven to 350°F (175°C). Line an 8x8 inch metal baking pan with parchment paper, ensuring it hangs over the edges for easy brownie removal later.

Whisk the ingredients: In a large bowl, whisk together the eggs, granulated sugar, and vanilla extract using a mixer for about 3-4 minutes. The mixture should become creamy and lemon-colored, indicating it’s well incorporated.

Melt the butter: In a saucepan, melt the butter until it’s very hot. Take it off the heat, then whisk in the icing sugar, cocoa powder, and salt until the blend is smooth and velvety.

Combine mixtures: Gently add the warm cocoa mixture into the egg mixture and whip it together for 30 seconds until shiny and smooth. Stir in the flour until fully combined; the batter should resemble thick hot fudge. Finally, fold in the chocolate chips for a delightful surprise in each bite.

Bake brownies: Pour the luscious batter into the prepared pan and bake for 20-22 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out with a few moist crumbs—this is key to that fudgy texture!

Cool and slice: Allow the brownies to cool completely in the pan. For the best results, refrigerate them for at least an hour before cutting them into squares. This helps achieve clean edges and enhances the fudgy texture.