Preheat the oven to 350 °F. Spray a 7x11 sized pan with non-stick cooking spray. Line it with two pieces of parchment paper, one laying horizontal and the other verticle. Spray again with non-stick cooking spray.
Melt the butter with the sugars in a saucepan over medium-low heat. Stir until combined. Remove from the heat and cool slightly. Add the vanilla and then drizzle in the beaten eggs, whisking continuously.
Sift the flour and the cocoa together. Stir until combined. Set aside.
Add the sugar-butter mixture to the flour. Stir to combine and fold in the chocolate chips. Pour the brownie batter into the prepared pan.
Bake for 25 to 30 minutes. Cool in the pan over a cooling rack. Remove the brownies by lifting the edges of the parchment paper. Cut and serve.
Notes
I've cooked these brownies in different ovens in different states. They took anywhere from 20 to 35 minutes. Don't overbake. Store in a covered container at room temperature or in the refrigerator.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.