1 c. butter, room temp.
8 oz. unsweetened chocolate
6 eggs
3 c. granulated sugar
1/2 c. dark corn syrup
1 1/2 c. flour
1 tbsp. vanilla
1 1/2 to 2 c. chopped walnuts

Preheat oven to 350 degrees. Grease and flour a 15x10 jelly roll pan. In medium saucepan, combine butter and chocolate. Heat over low heat until melted and smooth, stirring occasionally, cool.

In a large bowl, beat together eggs and sugar. Beat in cooked chocolate mixture. Add corn syrup, flour and vanilla, beating until well blended. Stir in walnuts. Spread evenly in greased pan. Bake 25 to 30 minutes. Do not overbake. Brownies should be moist in center. Cool in pan.

Substitute 1 1/2 cups unsweetened cocoa for unsweetened chocolate. Increase butter to 1 1/4 cups.

FUDGE FROSTING:

1/2 c. sugar
1 tbsp. cornstarch
2 oz. unsweetened chocolate, broken up
Pinch of salt
1/2 c. milk
1 1/2 tbsp. butter
1/2 tsp. vanilla

In small saucepan, combine sugar and cornstarch; add chocolate and salt. Stir in milk. Cook over medium heat until mixture is smooth, boils and thickens, stirring constantly. Remove from heat. Stir in butter and vanilla until butter melts.