Preheat the oven to 180°C (360F).

Grease and line an approximatley 33 x 23 x 5 ½cm brownie pan with baking paper.

Melt the butter and chocolate together in a large saucepan stirring frequently.

In a bowl beat the eggs with the sugar and vanilla.

Measure the flour into another bowl and add the salt.

When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture, and then the nuts and flour. This can all be done in the saucepan so make sure you use a big one.

Beat to combine and then scrape out of the saucepan into the lined brownie pan.

Bake for about 25 minutes. Mine always take about 15-20 minutes longer than this. I think 25 minutes is for very gooey brownies.

When it's ready, the top should be dried to a paler brown, but the middle still dark and dense and gooey.

Keep checking the brownies as they cook; remember that they will continue to cook as they cool.

When cool cut them up and serve dusted with icing sugar.