Preheat your oven to 350°F (175°C).
Line your 9x13 inch baking pan with parchment paper, leaving some overhang on the sides.
In a large mixing bowl, combine the vegetable oil and granulated sugar. Whisk them together until well combined. Then, add the eggs, salt, and vanilla extract. Continue whisking until the mixture is smooth and glossy.
Sift in the Special Dark Cocoa (or Dutch process cocoa) to the wet mixture. Mix well until fully incorporated.
Gently fold in the all-purpose flour using a rubber spatula until there are no dry streaks left.
Fold in the dark chocolate chips, ensuring they are evenly distributed throughout the brownie batter.
Pour the brownie batter into the prepared baking pan and spread it evenly.
Bake for 30-35 minutes, checking for doneness with a toothpick inserted in the center.
Once baked, allow the brownies to cool in the pan for about 10 minutes before lifting them out using the parchment paper and letting them cool completely on a wire rack before slicing into squares.
