Preheat your oven to 350.

Grease an 8? pan with butter. She also recommended lining the dish with parchment paper cut to fit the pan and then greased on top with butter. I tried this and it had amazing results. Totally worth it.

In a saucepan on low, combine the butter and unsweetened chocolate. Cook, stirring often, until chocolate is melted. Stir in the sugar and salt. Remove from heat and allow to cool for 10 minutes.

After cooled, add the eggs and vanilla and blend well.

Then add the flour and mix just until it is blended.

Next add the semi sweet chocolate chips and walnuts and mix just until combined – do not over mix.

Pour the batter into your prepared baking dish and spread it out evenly. Even tap the dish on the counter a couple of times to get rid of the bubbles in the batter and to further even it out.

Bake the brownies for about 30 minutes checking after the 20-25 minute mark with a toothpick. As soon as it comes out clean, they are done. Don’t overbake or I’m pretty sure you’ll wind up with really gross brownies.

Allow them to cool on a wire rack for about 30 minutes.

Christina suggests using a butter knife to loosen the sides of the brownies from the baking dish – that works really well. Then invert them over a plate large enough to hold the whole thing and release them from the dish.

Peel off the parchment paper, allow to cool and then you can slice them. Don’t try to slice them too soon or they start to fall apart.