What you need to do:

Line the bottom of an easy-glide or non-stick baking tray measuring 22 x 22 x 5cm with greaseproof paper, you can use a little oil to make the paper stick flat to the tin. Melt the butter and chocolate gently in a saucepan over a low heat, then allow to cool. Meanwhile whisk the eggs and sugar in a bowl until light and fluffy - a dipped in spoon should leave a trail. Beat the chocolate mixture into the egg mixture with a spoon. Add the vanilla extract.

Now carefully fold the flour and salt into the chocolate mixture. Add the chocolate chips and stir though. Pour into the baking tray and cook at 160 deg in a Fan assisted oven or 180°C or Gas Mark 4 for approx 25 minutes. Use a knife to check it's cooked - you want a little bit of steam or mixture on the knife as the brownies will continue to cook out of the oven. You want to end up with something gooey in the centre, yet still cooked enough not to fall apart.

And another thing...

Choose organic chocolate if possible, as it does have a nice quality. Plus, as an alternative to chocolate chips, you could add 200g of chopped walnuts or Glace Cherries. You could also decorate the brownies with a half-shelled walnut on top.