| 1 | Brownies: heat oven to 325 °F. |
| 2 | Lightly grease an 8-inch square baking pan. |
| 3 | Melt chocolate and butter in a small saucepan over low heat. |
| 4 | Cool 5 minutes. |
| 5 | Put sugar and chocolate mixture in a medium-size bowl. |
| 6 | Beat with electric mixer until blended. |
| 7 | Add vanilla. |
| 8 | With mixer on medium-low speed, add eggs, one at a time, beating after each until blended. |
| 9 | Scrape bowl with rubber spatula. |
| 10 | On low speed beat in flour until blended. |
| 11 | Stir in ?cup nuts. |
| 12 | Spread batter in prepared pan. |
| 13 | Bake 35 minutes or until thin crust forms on top and tester inserted in center comes out with a moist crumb. |
| 14 | (center shouldn"t rise as high as edges. |
| 15 | Cool on wire rack before frosting. |
| 16 | Frosting: melt chocolate in top of a double boiler or bowl placed over simmering water. |
| 17 | Pour evaporated milk, sugar and melted chocolate into blender. |
| 18 | Blend on medium-low speed 50 seconds or until thickened (sound of machine will change when this happens). |
| 19 | Spread over cooled brownies. |
| 20 | Frosting will remain soft, but will set and become more firm. |
| 21 | Sprinkle with remaining walnuts. |
| 22 | Let stand 1 hour before cutting in squares. |
| 23 | Note1: frosting recipe may be doubled for a thicker layer of frosting. |
| 24 | Note2: make a day ahead so flavor can develop! |
