Heat oven to 350°F. Line a 13x9-inch baking pan with nonstick foil or spray a foil-lined pan with nonstick cooking spray.
In a large microwavable bowl, microwave the butter and chocolate chips on medium power for 2 minutes or until butter is melted and chips are shiny.
With a hand mixer, beat chocolate mixture on medium until blended, about 1 minute. Add sugar and continue to beat on high until mixture is lighter in color.
Add eggs and vanilla to chocolate mixture. Continue to beat on medium until well blended, about 2 minutes.
Reduce speed to low, add flour, baking cocoa and salt and beat until smooth, about 1 to 2 minutes.
Pour mixture into prepared baking pan. Spread evenly into corners.
Bake 28 to 33 minutes or until a thin layer sugar layer has formed on the top of the brownies. Cool completely on a wire rack.
Lift brownines by foil edges onto cutting board. Fold back foil and cut into squares.
Heat oven to 350°F. Line a 13x9-inch baking pan with nonstick foil or spray a foil-lined pan with nonstick cooking spray.
In a large microwavable bowl, microwave the butter and chocolate chips on medium power for 2 minutes or until butter is melted and chips are shiny.
With a hand mixer, beat chocolate mixture on medium until blended, about 1 minute. Add sugar and continue to beat on high until mixture is lighter in color.
Add eggs and vanilla to chocolate mixture. Continue to beat on medium until well blended, about 2 minutes.
Reduce speed to low, add flour, baking cocoa and salt and beat until smooth, about 1 to 2 minutes.
Pour mixture into prepared baking pan. Spread evenly into corners.
Bake 28 to 33 minutes or until a thin layer sugar layer has formed on the top of the brownies. Cool completely on a wire rack.
Lift brownines by foil edges onto cutting board. Fold back foil and cut into squares.
