Preheat oven to 350° F. Grease a 13-in X 9-in baking pan, set aside.
In a mixer bowl fitted with a paddle attachment, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add in vanilla, mixing until combined.
In a medium-sized bowl, whisk together the flour, cocoa powder, and salt. Add the dry ingredients into the batter in three parts, beating well after each addition. Fold in the chocolate chips.
Pour batter into the prepared baking dish, smooth out with a spatula. Bake for 35-40 minutes, until set. The filling will not be completely set, there will still be a slight jiggle. Allow brownies to cool completely.
Chocolate Ganache
In a small saucepan over medium heat, bring heavy cream to a boil, stirring constantly. Once boiling, remove from heat. Pour boiling cream over chocolate. Cover with plastic wrap and let sit for 2-3 minutes.
Remove plastic wrap and whisk together until smooth ganache forms. Pour ganache over cooled brownies. Refrigerate until ganache is set before serving.