4 oz. unsweetened chocolate
2 sticks (1 c.) unsalted butter, softened
2 c. sugar
3 lg. eggs
1 tsp. vanilla
1 c. sifted all-purpose flour
3/4 c. chopped walnuts

In a small heavy saucepan melt the chocolate and 1 stick of the butter over lo heat, stirring until the mixture is smooth, and let the mixture cool completely.

In a large bowl with an electric mixer cream together the remaining 1 stick butter and the sugar, beating until the mixture is light and fluffy. Add the eggs, 1 at a time, beating well after each addition, and stir in the vanilla and the chocolate mixture. Add the flour and a pinch of salt, stirring until the mixture is blended well, and stir in the walnuts.

Pour the batter into a buttered and floured baking pan, 13x9x2 inches, smoothing the top and bake the mixture in a preheated 350 degree F. oven for 30 to 40 minutes, or until it pulls away slightly from the sides of the pan and a tester comes out with crumbs adhering to it. Let the brownie mixture cool completely before cutting it into squares.