Preheat the oven to 350°.

Line a 9x13" pan with parchment paper and spray lightly with a baking spray. (add some spray so the paper sticks to the pan, then spray the paper so all the brownie recipes from the parchment easily)

In a large mixing bowl whisk butter, sugar, and vanilla until smooth.

Add in the eggs one and a time and mix after adding each egg.

Add in flour, cocoa, and salt and stir to combine.

Place batter on top of the parchment-lined pan, spread evenly, and smooth the top, or use a toothpick to create a swirl pattern.

The batter is thick, so press it down with an offset spatula and slowly spread it to the corners for the best result.

Bake for 25 minutes or until a toothpick come out without "wet" batter but can have chocolate on it, don't overbake until the toothpick comes out clean the brownies will be dry. Remember they will remain hot until cooled which will continue to bake the brownies once you remove the pan from the oven.