Preheat oven to 325. Butter a 10x15-inch baking sheet (jellyroll pan). Dust with flour and shake out excess. Melt the chocolate and butter in a small saucepan over VERY low heat, or in the top of a double boiler. Set aside to cool slightly. Beat the eggs, sugar and vanilla in a bowl with an electric mixer until thick and fluffy. Stir chocolate into the eggs. Add 1 3/4 cups flour and the salt; mix until just combined; do not overmix. Stir in the chopped walnuts, if desired. Bake in center of oven 25-30 minutes or until center of brownies is just set. Allow to cool completely before cutting into squares about 2x2 inches. Per brownie (without nuts) about 212 calories, 13g fat. Recipe By : Parade Magazine (7/30/95)