Bring a large pan of water to boil and reduce heat to low. Place butter in a large bowl. Put the bowl over the hot water but do not allow it to touch the water. Add the chocolate chips to the butter. Heat the chocolate until it begins 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, beat the eggs at high speed until slightly thickened. Gradually add the sugar to the eggs and beat until mixture is pale and thick, about 5 minutes. On medium speed, add the cooled chocolate and vanilla to the eggs. Reduce mixture speed to low and gradually add flour by spoonfuls. Blend briefly and stir in the nuts.
Pour the batter into a buttered jelly roll pan and distribute it evenly using a rubber spatula.
Place pan on the middle rack of oven. Reduce heat to 375ºF. Bake for 30 to 40 minutes (for a soft to firm texture) or until a toothpick comes out clean when inserted in center. Watch the brownies carefully towards the end of baking time to avoid burning edges.
Place the baking sheet over a wire rack to cool brownies. Sprinkle them generously with powdered sugar. Cut and serve. Or, when cool, you may cover the brownies with plastic wrap and store them overnight. Storing them overnight will result in a more chewy texture.
Tips
These brownies are wonderfully rich and moist. You can divide the batter in half and spread the batter into a 9x9" baking pan. This results in 9 large, thick brownies.
They will keep a couple of days covered with saran wrap.
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