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Preheat oven to 350°F and line an 8-inch square metal baking pan with parchment paper. Whisk together flour, cocoa, and salt in a medium bowl.
Place butter and chopped chocolate in a double boiler or in a heat-proof bowl over a saucepan of simmering water. Gradually melt the butter and chocolate, stirring until completely melted and smooth.
Remove chocolate mixture from the heat and whisk in sugars until smooth. Whisk in eggs and egg yolk one at a time, until completely incorporated. Whisk in vanilla extract. Add flour mixture and fold in just until no streaks remain. Fold in chocolate chips.
Pour brownie batter into prepared pan and smooth the top with an offset spatula. Gently tap pan once to remove air bubbles.
Bake brownies for 25 to 26 minutes, until the top is set and a toothpick inserted in the center comes out with a few moist crumbs attached. Should be 180°F inside. Remove from oven and place on a wire rack to cool completely.
Lift parchment and place brownies on a cutting board. Cut into squares with a sharp knife. Store leftover brownies in an airtight container at room temperature.