Position a rack in the center of your oven and preheat to 325°F. Butter an 8-inch square baking pan (or line it with parchment paper for easy removal) and set aside.

In a small bowl, whisk together the flour, baking soda, and salt until well combined. This ensures the leavening agents are evenly distributed throughout the batter. Set aside.

In a medium saucepan over medium heat, stir together the sugar, butter, and milk until the butter has melted and the mixture just reaches a boil. Remove from heat immediately, then add 1 1/2 cups of the milk chocolate morsels. Stir until the morsels are completely melted and the mixture is smooth and glossy.

Allow the chocolate mixture to cool slightly, then stir in the eggs and vanilla extract. Mix until the batter is silky and well-blended.

Gradually fold the flour mixture into the melted chocolate base. Stir gently until just combined—overmixing can make brownies tough. Spread the batter evenly into the prepared pan.

Sprinkle the remaining 1 cup of milk chocolate morsels evenly across the top of the brownie batter. This creates a luscious, gooey layer of chocolate that bakes right into the top.

Place the pan in the oven and bake for 25–30 minutes, rotating the pan halfway through to ensure even baking. The brownies are done when the edges are set and a toothpick inserted into the center comes out with moist crumbs (but not raw batter).

Allow the brownies to cool in the pan on a wire rack. Once cooled, cut into six large squares (or smaller portions, if desired). Serve them warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce for a next-level treat.