sifted all purpose flour
pecans or walnuts, broken
Melt chocolate and butter over very low heat, stirring frequently.
Remove from heat and cool.
Preheat oven to 325 degrees.
In a medium size bowl, beat eggs until light.
Continue beating, and gradually add sugar and salt until light and fluffy.
Stir in vanilla and chocolate-butter mixture then stir in the flour, then nuts.
Baking options: For 9 giant brownies, bake in 9 x 9-inch pan; for 12 large brownies or 24 small ones, bake in 9 x 13-inch pan.
Prepare pans by greasing and flouring.
Bake 45-60 minutes depending on how fudgy or cake-like you prefer the brownies but don't bake beyond the point that a toothpick comes out a bit wet.
Allow to cool completely before cutting.
To remove from pan, cool 15 minutes after removing from oven, then loosen edges and turn over as you would remove a cake.