1 cup chopped walnuts
10 tbsp. butter
1 cup packed dark brown sugar
1 1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
3 eggs
1 tbsp. vanilla
1 cup semi-sweet chocolate chunks

FROSTING:

3/4 cup butter, room temperature
3/4 cups chocolate chunks, melted, cooled
1 1/2 cups confectioners' sugar

Preheat oven to 325°F.

Line 8-inch square baking dish with enough foil to overhang sides by 2-inch. Spread walnuts on baking sheet, bake until lightly browned, 5-7 minutes. Cool.

In a pot over low heat, bring butter to boil, 1-2 minutes. Stir in sugar until dissolved. Remove from heat, cool.

In a bowl, combine flour, salt, baking powder, baking soda. Stir eggs and vanilla into butter mix until blended. Stir in flour mix, until just combined. Stir in walnuts and chocolate chunks.

Spread in pan, bake 40-45 minutes or until a toothpick inserted in center comes out with moist crumbs. Cool.

FROSTING:

In bowl, with mixer on medium-high speed, beat butter and melted chocolate until smooth. Gradually beat in sugar. Add 1 tablespoon water, beat until light and fluffy. Spread over cooled brownies.

Submitted by: Sherry Monfils