2 sq. unsweetened chocolate
1 stick butter
2 eggs
1 c. sugar
1 tsp. vanilla
1/2 c. sifted all-purpose flour
1/8 tsp. salt
3/4 c. chopped nuts

Grease and flour an 8 x 8 x 2 inch baking pan. Melt chocolate and butter in a small saucepan over low heat; cool. Beat eggs in small bowl with electric mixer until fluffy. Gradually beat in sugar until mixture is fluffy thick. Stir in chocolate mixture and vanilla.

Fold in flour and salt until well blended; stir in nuts. Spread evenly in the pan. Bake in moderate oven 350 degrees for about 30 minutes or until shiny and firmly on top. Cool completely in pan on a wire rack. Cover with chocolate- cream cheese icing.

ICING:

1-2 boxes powdered sugar
2 tbsp. cocoa
1/4 c. butter, softened
1 sm. pkg. cream cheese, softened
Evaporated milk
1 tsp. vanilla
1 c. pecans

Mix 1 box of sugar and cocoa. Mix in butter. Add milk and vanilla along with the cream cheese a little at a time until really thick. If more sugar is needed to achieve this, add it. If too thick, add a little more milk. Spread on brownies, sprinkle with nuts.