pPreheat oven to 350°F.

1. Melt the butter and chopped chocolate in a medium saucepan on low/medium heat, stirring constantly. Or melt in a large microwave-safe bowl in 20-second increments, stirring after each. To avoid burning the chocolate, remove from the heat immediately after ingredients have melted. Allow to cool for 10 minutes.
2. Line the bottom and sides of a 9×9 inch square baking pan or (8×8 inch for thicker brownies) with parchment paper, leaving an overhang on all sides. Set aside.
3. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently whisk in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
4. Spoon batter into the prepared baking pan (it will be very thick) and bake for 35 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. Note – check at 30 minutes to avoid over-cooked brownies.
5. Sprinkle brownies with a pick of rose salt.
6. Set on a wire rack and allow the brownies to cool completely. Once cooled, lift the brownies out using the parchment paper. Cut into squares. For neat squares, I use a very sharp, long knife and wipe it clean with a paper towel after each cut.
7. Drizzle with icing if using.*
8. Unfrosted brownies stay fresh in an airtight container at room temperature for 1 week.