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1
Adjust a rack one-third up from the bottom of the oven and preheat to 350F.
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2
Line a 13x9x2-inch pan with foil (turn pan upside down and mold foil to the pan, including up--down?--the sides, turn pan over and fit foil tightly into pan).
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3
Take a piece of butter, place it in the pan (on the foil), and place in the oven only until the butter is melted.
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4
Then, with crumpled wax paper, spread the butter all over the foil and set the pan aside.
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5
Sift together into a large bowl the cocoa, flour and salt and set aside.
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6
In a 3-quart heavy pan over low heat, melt the butter.
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7
Remove the pan from the heat and stir in the sugar, then the eggs two or three at a time, and then the vanilla.
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8
Add the butter mixture to the sifted dry ingredients, pouring it in all at once.
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9
Beat on low speed (of a mixer) or by hand, scraping the bowl as necessary, until ingredients are completely mixed.
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10
Stir in the walnuts.
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11
Turn the mixture into the prepared pan and bake for 50 to 60 minutes untila toothpick gently inserted in the middle comes out clean, but with a bitof chocolate clinging to it.
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12
Do not overbake or they will be dry.
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13
Cool in the pan at room temperature.
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14
When the bottom of the pan is just tepid, cover the pan with a length of wax paper and then with a flat cookie sheet or board.
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15
Turn the pan and the sheet over, then remove thepan and slowly peel off the foil.
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16
Leave the cake upside down and transfer to the refrigerator overnight.
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17
Cover the chilled cake with a cookie sheet or board and turn it over again, leaving the cake right side up.
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18
Remove the sheet and wax paper from the top of the cake.
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19
Using a long, strong sharp knife, cut the cake into 24 extra-large brownies (or smaller if you prefer).
