Down with the Brown-ies

I've been making a variation of these brownies since 4th Grade. Note: I think these brownies are pretty good . . . hot. They have a tendency to dry out once cool. So, indulge.

1 c. unsalted butter (no margarine)(room temperature soft)
2 c. white sugar
4 eggs (large)
4 TBSP cocoa (Hershey's)
1 tsp. Kosher salt
2 c. bread flour
2 tsp. vainilla (Mexican. There are simply no substitutes. If you don't have any, ask me)
1 c. chocolate chunks (or chips)

1. Preheat oven to 350 degrees.

2. Dry mix: Combine cocoa, salt, and flour into a bowl.

3. In a separate bowl (I make this in a food processor), whip butter. Then slowly whip sugar into butter.

4. Stir in eggs and vanilla. I'd venture to guess spinning the food processor blades about 10 - 15 seconds.

5. Fold in dry mix slowly, but be careful; only mix the batter the very least amount of time it takes to blend the dry mix and the wet mix. Maybe 20 or 30 seconds.

6. Drop mixture into a coated 9x13 pan. I usually then pour on the chocolate chips, then use a butter knife to cut the chips into the mix. This way, the chips are generally at the top.

7. Bake for about 30 minutes. Let cool at least 10 minutes before cutting. Jenny likes ice cream with hers. I personally favor whipping some cream and drizzling some ganache.