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Preheat the oven to 180°C/350°F (160°C fan-forced). Grease a 20 cm/8" square pan with butter and line with baking paper (parchment paper).
Toast walnuts: Spread the walnuts on a tray and roast for 5 minutes. Remove from the oven and cool.
Browned butter: Place the butter in a silver saucepan over medium high heat. Once melted, lower the heat to medium so it's simmer gently. Simmer for 3 to 4 minutes, stirring every now and then, until it smells nutty and you see little golden specks in the butter. Immediately pour the butter and all the golden bits into a bowl.
Batter: Add the sugar into the hot butter and mix to combine using a wooden spoon. Leave to cool for 3 minutes. Add the egg and vanilla, mix until combined. Add the flour and salt, and mix to combine. It will be very thick, almost like roll-able cookie dough. Add the chocolate chips and walnuts and mix through.
Bake: Scrape into the prepared pan, spread and smooth the surface. Bake for 25 minutes or until the edges are lightly tinged with gold and the surface has a paper thin 'crackly' layer.
Rest in the pan for 10 minutes before lifting onto a cutting board. Cool for at least another 10 minutes, sprinkle with salt flakes (if using). Cut into 16 squares or 9 giant squares, then devour!