Preheat oven to 325°F.
Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
In a medium-sized bowl, whisk together the melted butter, cocoa powder and sugar for about a minute.
Add the eggs and extract using a wooden spoon or spatula.
Add in flour and salt and mix into the wet ingredients until combined. (DO NOT over-beat as it could affect the texture of your brownies).
Pour batter into prepared pan, smoothing the top out evenly.
Top with chocolate chips, or other add-ins if you wish.
Bake for 30-35 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch. NOTE: The brownies will keep baking in the hot pan out of the oven so you don't want to over-bake.
If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies. Remove and allow to cool to room temperature.
Makes 9-16 brownies depending how you big you cut them.
Suggestion: Bigger slices for cake-like brownies for ice cream scoops on top with hot fudge or just a decent sized brownie and smaller slices for fudgier brownies, because they're richer and gooier.