This dish is so delicious, I’ve prepared it multiple times this month and it always feels fresh!

Preheat your oven to 350°F (175°C). Grease a 9×13-inch disposable aluminum baking tray or line it with parchment paper.

In a medium saucepan over low heat, melt the butter and chopped chocolate together, stirring until smooth. Remove from heat and let it cool slightly.

In a large mixing bowl, whisk together the sugar, eggs, and vanilla extract until well combined.

Gradually add the melted chocolate mixture to the egg mixture, stirring continuously until fully incorporated.

Sift in the flour, salt, and cocoa powder, and gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Fold in the chocolate chips, if using, for an extra fudgy texture.

Pour the batter into the prepared baking tray, spreading it evenly with a spatula.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.

Allow the brownies to cool completely in the tray on a wire rack before slicing and serving.

For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the batter. To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. For an extra layer of flavor, sprinkle a pinch of cinnamon or espresso powder into the batter. If you’re a fan of mint, consider adding a few drops of peppermint extract to the mix. Remember, the key to fudgy brownies is not overbaking them, so keep an eye on the baking time and check for doneness early.