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Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and line a 30 x 23cm (12 x 9in) traybake tin with non-stick baking paper.
Place the chocolate and butter in a large heatproof bowl. Place the bowl over a pan of simmering water until melted. Stir to combine.
Remove from the heat and add the sugar and eggs. Mix well until smooth, then add the flour and vanilla and mix again. Stir in the chocolate chips.
Pour the chocolate mixture into the prepared tin and bake for about 45 minutes, until well risen and set around the edges, with a slightly soft centre.
Leave to cool in the tin, then slice into 24 squares.
MARY’S TIPS
Can be made up to 2 days ahead.
Freezes well cooked.