Butter the sides and bottom of an 8-inch square baking pan and line the bottom with parchment to prevent sticking.
In a dry skillet over medium high heat, lightly toast the nuts. Set aside to cool.
Melt the chocolate with the butter in a stainless bowl over a pan of boiling water. Use a bowl large enough to mix all the ingredients.
Remove from heat and stir in sugar. Allow to cool slightly.
Stir in the eggs one at a time, add vanilla and mix until smooth.
Add the flour and salt, stir until smooth. Fold in the nuts.
For best results, cover the pan of cooled brownies with cling wrap and place in the fridge overnight before cutting. This allows time for the flavors to develop and produces the most ultimate moist brownie.
Drizzle with dark chocolate if desired.
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