1 cup (2 sticks) butter
4 ounces unsweetened chocolate
5 large eggs
2 cups granulated sugar
1 tablespoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon salt
3 cups coarsely chopped walnuts or pecans (about 12 ounces)
24 walnut or pecan halves

Preheat oven to 325 degrees.

Grease a 13 x 9 inch baking pan.

In a saucepan, melt butter and chocolate over low heat (or melt in microwave).
Remove from heat. Cool.
Beat eggs at high speed until foamy.
Gradually add sugar, beating until pale yellow and slightly thickened.
Beat in cooled chocolate mixture, then vanilla.
Sift together flour and salt.
Add nuts, tossing to coat.
Stir flour mixture into chocolate mixture just until flour is incorporated.
Spoon batter into prepared pan.
Decorate top with nut halves.
Bake until a toothpick inserted in center comes out almost clean, 30 to 35 minutes. Do not overbake.
Cool brownies in pan for 15 minutes.

Yield: 2 dozen brownies