4 sq. (1 oz. each) unsweetened chocolate
1/2 c. butter, room temp.
1 1/4 c. plus 1 tbsp. sugar
1/2 tsp. vanilla
3 lg. eggs, room temp.
3/4 c. flour
1 1/2 sq. unsweetened chocolate
1/4 c. canned evaporated milk
1/3 c. sugar

Heat oven to 325 degrees. Grease 8 inch square baking pan. Melt 4 squares of chocolate and butter in saucepan over low heat. Cool 5 minutes. Beat sugar and chocolate mixture in a medium bowl until blended. Add vanilla and eggs, one at a time, beating well until blended. On low speed, beat in flour until blended. Spread batter in pan and bake 35 minutes until a toothpick inserted in center comes out with a moist crumb. Cool on wire rack.

For icing, mix the 1 1/2 squares of chocolate in top of double boiler. Pour evaporated milk, sugar and melted chocolate in blender and blend on medium low speed 50 seconds or until thick. Spread over cooled brownies. Let stand 1 hour before cutting into 16 squares. Best if made a day ahead.