1/2 c. unsifted all purpose flour
1/3 c. unsweetened cocoa powder (preferably Dutch process)
1/4 tsp. double acting baking powder
1/4 tsp. salt
1 1/2 stick unsalted butter
1 c. granulated sugar
1 1/2 tsp. vanilla extract
2 lg. eggs
4 oz. (a generous c.) walnuts, broken into lg. pieces
1 oz. unsweetened chocolate
3 oz. semi-sweet chocolate
4 1/2 oz. milk chocolate

Adjust a rack to the middle of the oven and preheat the oven to 350 degrees. Line the inside of a 9 inch square pan with aluminum foil, shiny side in. Put a piece of butter (in addition to that called for above) in the foil, and then place the pan in the oven to melt the butter. Once the butter is melted, spread it all over the inside of the foil with a pastry brush. Set the pan aside.

Sift together the flour, cocoa, baking powder, and salt. Set aside. Melt the butter and stir in the granulated sugar and vanilla. Then add the eggs, one at a time. Now stir in the sifted ingredients from above, and the walnuts.

Spread the mixture smoothly in the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted in the middle just barely comes out clean.

Let the cake cool in the pan for 15 minutes or so, then cover the pan with a rack and turn the rack and pan over. Remove the pan and the foil lining. Cover with a cookie sheet or a cutting board or anything flat and turn over again, leaving the cake right side up. While the cake is cooling, start preparing the triple chocolate icing.

Pour the icing, which may be warm or cool, over the cake. With a long narrow metal spatula, spread it to cover the top. Let stand until cool enough to cut. Makes approximately 16 brownies.