Prepare everything you need. Preheat your oven to 350ºF. Grease all sides of your 9x9 pan.
Start browning your butter in your saucepan on the stove top. It is best to go low and slow, so use medium-low heat to melt and brown the butter. You will want to take your spatula and scrape the sides of the saucepan every few seconds to prevent the sauce from burning onto the sides of the pan. Soon, the butter will begin to melt and foam. This may seem scary, but continue to stir or even move the pan to the side off the heat and stir until the foam falls a little. Continue to stir the butter, and soon it will start to smell of toffee. You will notice little bits at the bottom of your pan - those are milk solids that are separating of the butter. Those milk solids are what we are toasting for our browned butter. Once you see those milk solids turn into a golden brown color, it is time to remove your browned butter from the heat.
Pour your browned butter into your bowl. Combine the cocoa and vanilla with your browned butter. Cream them together until there are no lumps or dry bits of cocoa powder remaining. (Cream together means to mix them well.)
Add your brown sugar and eggs to the browned butter mixture. Beat these together until they are lighter in color and fluffy.
Add the flour and salt to the mixture. Then mix together until there are no remaining bits of flour unmixed.
Next, add the amount of chocolate chips you would like, whether that be according to the recipe or more!
Lastly, pour the brownie mixture into your prepared 9x9 dish and bake. Depending on your oven, it could take shorter or longer to bake them. Baking them can take anywhere from 20-30 minutes. Start with 20 minutes and then check on them. Stick a toothpick through the middle and see how much batter comes out. What you are looking for is a nearly clean toothpick with set edges. You want just a little bit of moist (not wet) crumbs to come out on the toothpick. If it still looks like batter, leave them in for another 5 minutes and then test again.
