Preheat oven to 325F, line a 9×13-inch pan with aluminum foil for easier cleanup, and spray with cooking spray; set aside.

To a medium saucepan, add the butter, sugar, water or coffee, and bring to a simmer over medium heat, whisking nearly continuously until butter has melted and sugar has dissolved (it’s okay if it’s still slightly grainy).

Turn off the heat, add 12 ounces of chocolate chips, and whisk to combine until chips have melted. Transfer the mixture into a large mixing bowl.

Add the eggs, vanilla, and whisk vigorously to combine until smooth and shiny.

Add the flour, baking soda, salt, and gently stir to combine; don’t overmix.

Add the remaining 12 ounces of chocolate chips and stir to combine.

Turn batter out into the prepared pan and bake for about 45 to 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter; don’t overbake because I think the brownies are better when fudgier and not overbaked an drier.

Allow the brownies to cool for at least 30 to 60 minutes before slicing and serving if you want to slice them neatly.