This recipe comes from the Nantucket Open House Cookbook, one of my all-time favorite cookbooks by Sara Leah Chase. Only the nuts have been changed. Makes 20-25 brownies; can be made days ahead of time and stored in the refrigerator, but beware of nibblers.
1 cup (2 sticks) unsalted butter
10 oz white chocolate, broken into small pieces
1-1/4 cups sugar
4 large eggs
1 Tbsp pure vanilla extract
2 cups unbleached all-purpose flour
1/2 tsp salt
1 cup chopped walnuts
Preheat oven to 325°F. Line an 11 x 9 inch pan with aluminum foil, leaving a little overhang around the edges of the pan. Butter the foil.
In a large saucepan over low heat, melt the butter and chocolate, stirring frequently, until melted and smooth. Remove from the heat. Using a wooden spoon, stir the sugar into the melted chocolate, then stir in the eggs and vanilla. The mixture will look curdled. Add the flour, salt and nuts and quickly stir just until mixed. Pour the batter into the pan. Bake the brownies until the top is lightly golden but the center is still somewhat soft when pressed lightly, 30-35 minutes. Let cool to room temperature. Refrigerate at least 3 hours. Using the foil, lift the brownies from the pan. Cut into small squares.