| 1 | Preheat oven to 350 degrees. |
| 2 | Generously butter an 8 inch by 13 inch medium baking pan. |
| 3 | Chop chocolate into bits and heat with butter in a double boiler until completely melted. |
| 4 | Remove from the heat and stir in sugar to partially dissolve. |
| 5 | Beat the eggs with vanilla. |
| 6 | Separately stir the flour and salt together. |
| 7 | Stir the eggs into melted chocolate, and then stir in the flour and walnuts just until combined. |
| 8 | Do not over stir. |
| 9 | Spread into the buttered pan and bake 25 to 30 minutes for soft brownies (40 minutes for chewier brownies). |
| 10 | Cool completely before cutting and serve with a dollop of port cream. |
| 11 | Simmer the port over medium high heat until reduced to ?cup. |
| 12 | Then chill. |
| 13 | Beat the cream until just thickening, then stream in the sugar, reduced port and vanilla. |
| 14 | Continue to beat to soft peak. |
| 15 | Wine suggestion: serve as a first course with beringer cabernet port wine. |
| 16 | Kerry romaniello, sous chef beringer vineyards "the california wine country cookbook ii", compiled and edited by robert & virginia hoffman, hoffman press, 11/93, isbn #0-9629927-6-3 typed by dorothy hair 7/10/94 |
