In a mixing bowl, combine the eggs with the sugar and vanilla, then add the butter and wine.
In a separate mixing bowl, stir the cocoa with the flour, baking powder and salt.
Combine the two mixtures together, and add the walnuts.
Spread onto a greased 8-inch-by-8-inch pan.
Bake 25 to 30 minutes.
*Chocolate glaze: Melt 4 tbsp unsalted butter over medium heat. Reduce heat to low, and add 1 oz unsweetened chocolate, 4 1/2 tbsp granulated sugar and 3 tbsp pinot noir wine. Continue heating over low heat, stirring often, until mixture is smooth (don't let it boil). Spoon the hot glaze over the brownies, and let stand for at least 1 hour; 12 hours is best.