8 sq. unsweetened chocolate
1 c. butter
1 c. sifted all-purpose flour
1/4 tsp. salt
1 1/2 c. chopped walnuts
4 eggs
2 c. sugar
2 tsp. vanilla

Melt 4 squares chocolate and butter in a medium-size saucepan over low heat. Cool. Beat eggs in a medium-size bowl with electric mixer until fluffy. Gradually beat in sugar until mixture is thick. Stir in chocolate mixture and vanilla.

Fold in flour and salt until well blended. Stir in walnuts. Spread evenly in a well-greased 13x9x2 inch baking pan. Bake in a moderate oven (350 degrees) for 30 minutes or until shiny and firm on top. Cool completely in a pan on wire rack.

Spread cooled brownies with rum butter cream (follows). Melt remaining chocolate in small saucepan over very low heat. Cool. Spread evenly over rum butter cream to glaze. Let stand until firm. Cut into bars.

RUM BUTTER CREAM:

1/2 c. softened butter
1 lb. box confectioners sugar
3-4 tbsp. golden rum

Blend butter with half box of sugar in a medium-size bowl. Beat in remaining sugar alternately with 3-4 tablespoons golden rum until frosting is of a good spreading consistency.