Preheat the oven to 325°F. Grease a 9x9 pan with butter or line with parchment. Melt the butter in a medium saucepan over medium-high heat. Add the chocolate chips and stir until melted. Remove from the heat. Add the sugar, vanilla, and stir until smooth.
Whisk in the eggs. Add the flour and salt. Stir until well combined. Stir in your choice of add-ins.
Pour into a well-greased or parchment lined pan. Bake for 28-30 minutes, until a toothpick inserted in the center of the brownies comes out with moist crumbs. Enjoy
COOK’S NOTE: These brownies will keep nicely in an airtight container at room temperature for several days. Alternatively, they can be wrapped airtight and frozen for up to 3 months. Thaw at room temperature before eating.Frozen cranberries work well in this recipe. I toss the bag of fresh cranberries directly into the freezer after I buy them. The frozen cranberries can be added to the recipe without thawing.