1. Preheat the oven to 180℃. Grease the 8X8 inch baking pan and dust it for later use.

2. Heat and melt the cream or margarine in a medium-sized soup pot (in a one-liter container).

3. After leaving the fire, add cocoa powder and stir well. Add sugar and mix well again. Add eggs in turn and beat well, then add vanilla extract, flour and salt. Don't stir too much at this time! ) Mix in nuts and spread them flat on a baking tray.

4. Bake in the oven for 25-30 minutes. When the surface of the brownie becomes hard and brittle, it can be cooled to 170℃ to continue baking. When the toothpick is inserted into the middle of the cake, it can be taken out without sticking.