Preheat the oven to 350°F and line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides.

Melt 1 cup unsalted butter in a medium saucepan over low heat, then remove from heat and whisk in 2 cups granulated sugar until glossy.

Whisk in 4 large eggs one at a time, followed by 2 teaspoons vanilla extract, until the batter is smooth and lightens in color.

Sift in 3/4 cup cocoa powder, 1 cup all-purpose flour, and 1/2 teaspoon salt, folding just until no dry streaks remain.

Fold in 1 cup semisweet chocolate chips.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 28 to 32 minutes, until the edges pull slightly from the pan and a toothpick in the center comes out with a few moist crumbs, not wet batter.

Cool the brownies in the pan on a wire rack for at least 1 hour before lifting out by the parchment overhang.

Cut into 16 even squares with a sharp knife, wiping the blade clean between cuts.

Line a kraft bakery box with a fresh sheet of parchment paper and arrange the brownies in a single snug layer.

Close the lid and tie the box with baker's twine or a ribbon, adding a small label with the flavor and date baked.

Store at room temperature for up to 4 days, or freeze unwrapped squares for up to 2 months before boxing fresh.