Preheat oven to 325.
Line an 8x8 baking pan with parchment paper — place two sheets, each going in a different direction to create a cradle — allow for slight overhand to use as handles to help lift baked brownies out of pan. Butter parchment paper.
combine flour, baking soda and salt; mix thoroughly; set aside
in a medium sauce pan, melt butter, sugar and water. Bring to a slight boil, add one cup of chocolate chips until melted and smooth. Remove from heat
Beat in eggs one at a time until thoroughly incorporated. Add vanilla. Gently fold in flour mixture until moistened; do not overbeat. Pour into prepared pan and sprinkle with remaining chocolate chips.
Bake for 20-25 minutes (depending on your oven and depending on your preference for fudginess). Toothpick test for doneness (slightly undercooked makes for really fudgey brownies)
Let cool in pan for 5-10 minutes, then carefully lift brownies out of pan using parchment paper cradle. Place on wire rack and allow to cool for at last one full hour (two is preferably, but I dare you).