In bowl, stir together flour, baking soda and salt. In separate bowl, beat eggs with electric mixer until thick and pale. Add vanilla, sugar and 3 tablespoons ot the Ficklin Tinta Port and beat until well blended. Add cooled chocolate mixture and fold together. Fold in dry ingredients and nuts.
Scrape batter into prepared pan and smooth top.
Bake in preheated oven 25 to 30 minutes or until cake tester inserted about 1 inch from the edge comes out clean but moist. Remove pan to wire rack and let cool to room temperature. With skewer, poke small holes in tops of brownies. Sprinkle remaining 3 tablespoons Ficklin Tinta Port over brownies. Let set for 1 hour.