3 cubes butter, sliced
24 oz. Guittard semi-sweet chocolate bits
6 eggs
2 1/4 c. sugar
1 tbsp. vanilla
3/4 c. flour
3 c. roasted chopped walnuts
Powdered sugar as needed
Heavy rimmed bake sheet 12x18x1 inch

Preheat oven to 400 degrees.

Place the butter in a large bowl over a pan of water that has been brought to the boil and then the heat reduced to low. Be sure that the bowl does not touch the water. Add the chocolate chips to the butter. Heat the chocolate until the chips begin to look glossy. Work the mixture with a rubber spatula. Remove the bowl from the hot water when the mixture is about half-way melted. Continue to work the chocolate while off the heat until smooth and glossy.

In the large bowl of the electric mixer beat the eggs at high speed until slightly thickened. Gradually add the sugar to the eggs and beat until the mixture is pale and thick, about five minutes. Get the volume up.

On medium speed add the cooled chocolate and vanilla to the eggs. Reduce the speed to low and gradually add the flour. Blend briefly and stir in the nuts.

Pour batter into the buttered jelly roll pan and distribute it evenly with a rubber spatula. Place the pan on the middle rack of the oven. Reduce the heat to 375 degrees. Bake from 30-40 minutes (for a soft to firm texture) or until a toothpick comes out clean when inserted in the center.

Cool the brownies. Sprinkle them generously with powdered sugar. Cut and serve. Covering the brownies with plastic wrap and storing them overnight will result in a more chewy texture.

This can be divided into thirds for smaller amounts.