8 squares (1 oz. ea.) unsweetened chocolate
1 c. butter
3 c. sugar
1 1/2 c. flour
5 eggs
1 tbsp. vanilla
2 c. chopped walnuts

Melt chocolate with butter in saucepan over very low heat, stirring constantly until smooth. Cool slightly. Beat eggs, sugar and vanilla in large mixer bowl at high speed 10 minutes. Blend in chocolate at low speed. Add flour, beating just to blend. Stir in walnuts. Spread in greased 13 x 9 inch pan. Bake at 375°F for 35 to 40 minutes. (Do not overbake). Cool in pan. Cut into squares or bars. Makes 24 to 32.

MINT GLAZED BROWNIES: Prepare as directed. While still warm, place about 2 dozen wafer thin chocolate coated after dinner mints on top of brownies. Return to oven about 3 minutes. Then spread softened mints evenly over brownies.

NUT TOPPED BROWNIES: Prepare as directed reducing walnuts to 1/2 cup and sprinkling them over batter. Bake and cool. Melt 1 square unsweetened or semi sweet chocolate with 1 teaspoon butter in saucepan over very low heat; then drizzle over brownies. Let stand until firm.