Preheat your oven to 325 degrees and get a 9″ square baking pan.

Line the baking pan with parchment or aluminum foil with an overhang on opposite sides so you can lift out the brownies from the pan.

Combine the butter, sugar, cocoa and salt in a heatproof bowl and place it over a small sauce pot with simmering water, to create a double boiler.

Stir until the butter is melted and the mixture is smooth.

Remove the bowl from the heat and allow to cool just a little bit.

Add the vanilla and stir with a wooden spoon.

Add the eggs one at a time, stirring vigorously after each one (I’m not too sure just how vigorously you can stir the chocolate with a wooden spoon but give it a go).

When the batter looks thick, shiny and well blended add the flour and stir until you can no longer see it, and then beat it vigorously for 40 strokes with your wooden spoon.

Add the nuts and chocolate chips and spread evenly in your baking pan.

Bake for 20-25 minutes or until a toothpick comes out slightly moist with batter.

Let cool completely on a wire rack.

After they have cooled lift the brownies out of the pan and gently remove the foil or parchment from the sides of the brownies.

Cut the brownies into squares and enjoy!!