Mexican Chocolate brownies

•    0.75 cup butter
•    4 oz CHIAMMAYA custom crafted chocolate, American Blend
•    4 eggs
•    1.5 cups flour
•    0.5 teaspoon salt
•    1.5 teaspoon vanilla extract (use good vanilla, not artificial vanilla)
•    1.75 cups coarsely chopped walnuts
Preheat oven to 375 degrees F. Grease 9"x9"x2" pan.
Melt butter,and CHIAMMAYA chocolate in a 3 quart, heavy saucepan over low heat. Be Careful not to scorch the chocolate
Remove pan from heat and mix in the Flour, salt, vanilla and nuts, beating well. Pour batter into greased pan.
Bake 35-40 minutes, until brownies just begin pulling away from the sides of the pan. Do not overcook! They always say let cool completely before cutting, but I never can wait!!