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1.
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Preheat the oven to 350F.
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Position an oven rack in the bottom third of the oven.
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Line an 8-inch square baking pan with foil, shiny side up.
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Lightly grease the foil with melted butter or nonstick cooking spray.
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Set the pan aside.
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2.
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Place 1/2 cup butter and the chocolate in a medium-sized, heavy-bottom saucepan; warm over very low heat, stirring until the mixture is melted and smooth.
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Remove the pan from the heat and allow the chocolate mixture to cool for about 3 minutes.
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Stir in the sugar and vanilla, then add the eggs, one at a time, mixing thoroughly after each addition.
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Add the flour and salt and stir until just incorporated.
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Stir in the walnuts.
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Pour the batter evenly into the lined pan.
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3.
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Bake for 20 to 25 minutes, or until a wooden toothpick inserted into the center of the brownies comes out clean but not dry.
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It's better to err on the side of underbaking, rather than overbaking.
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4.
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Place the pan on a rack and allow it to rest until it is cool to the touch.
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Carefully lift the foil-wrapped brownies out of the pan and onto a cutting board.
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Cool completely.
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Using a thin, sharp knife, cut into 16 squares.
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5.
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Store brownies in the pan in which they were baked or individually wrapped in a cookie jar.
