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1
PREHEAT OVEN TO 350F (180C).
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2
Line an 8 3/4x13 1/2-inch glass or metal pan with a large piece of aluminum foil, smoothing it into the corners.
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3
Butter the foil.
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4
In a large bowl, cream the butter with the sugar together until it is light in color.
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5
Stir in the melted chocolate.
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6
Add the vanilla, then add the eggs, beating until blended.
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7
In another bowl, combine the flour and salt.
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8
Add the walnuts and all the bits, tossing to coat them with the flour.
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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.
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10
Do not over-beat.
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11
Scrape the batter into the prepared pan, holding the foil so that it does not move.
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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.
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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 13 1/2 hours or in your refrigerator overnight.
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14
Turn the cooled brownies out onto a clean workspace, lift off the foil and cut into 32 squares.
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15
Store in the refrigerator or the freezer in an airtight tin.
