Preparation

• Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy lifting; lightly grease the parchment.
• In a heatproof bowl, whisk together the melted butter and granulated sugar until well combined, allowing to cool briefly if the butter was hot.
• Whisk in eggs one at a time, incorporating each fully; then stir in vanilla extract until the mixture is light, glossy, and slightly thickened.
• In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
• Gradually add the dry ingredients to the wet, mixing until just combined without overmixing; gently fold in chocolate chips if desired.
• Pour the batter evenly into the prepared 8x8 inch baking pan.
• Bake for 20-25 minutes, until a toothpick inserted into the center comes out with moist crumbs but not wet batter, ensuring edges are set.
• Remove from oven and let cool completely in the pan on a wire rack to ensure fudginess and easy cutting.
• Once cool, lift the brownie slab with the parchment paper, place on a cutting board, and use a heart-shaped cookie cutter to make individual brownies, re-rolling scraps if desired.