| 1 | Preheat oven to 350°F. |
| 2 | Line an 8 ?by-13 ?inch glass or metal pan with a large piece of aluminum foil, smoothing it into the corners. |
| 3 | Butter the foil. |
| 4 | In a large bowl, cream the butter with the sugar together until it is light in color. |
| 5 | Stir in the melted chocolate. |
| 6 | Add the vanilla, then add the eggs, beating until blended. |
| 7 | In another bowl, combine the flour and salt. |
| 8 | Add the walnuts and all the bits, tossing to coat them with the flour. |
| 9 | Scrape the flour, nuts and bits into the bowl with the butter, and stir with a wooden spoon just until all the ingredients are mixed. |
| 10 | Do not over-beat. |
| 11 | Scrape the batter into the prepared pan, holding the foil so that it does not move. |
| 12 | Place the pan in the middle of the oven and bake until a toothpick inserted in the center comes out almost clean, about 50 minutes. |
| 13 | Remove the pan and let it stand for an hour, then cover the pan with foil and place it in your freezer for at least 1 ?hours or in your refrigerator overnight. |
| 14 | Turn the cooled brownies out onto a clean workspace, lift off the foil and cut into 32 squares. |
| 15 | Store in the refrigerator or the freezer in an airtight tin. |
