1/2 c. unsalted butter
2 oz. unsweetened chocolate
1 c. sugar
1/2 tsp. vanilla
2 lg. eggs
1/2 c. sifted all-purpose flour
Pinch of salt
1/2 c. coarsely chopped pecans

ICING:

2 tbsp. butter at room temperature
1/2 tsp. vanilla
1 c. sifted confectioners sugar
1 egg
2 oz. unsweetened chocolate, melted

Line an 8-inch square pan with foil; lightly butter bottom and sides. Melt butter and chocolate over low heat. Cool 2 minutes. Stir in sugar and vanilla. Add eggs, one at a time, stirring until smooth. Add flour and salt; stir in nuts.

Pour into prepared pan. Bake at 350 degrees for 20-25 minutes. Cool. Lift brownies from pan by foil edges and frost.

To make icing, beat butter, vanilla, sugar and eggs in small bowl until smooth. Add warm chocolate; beat until smooth. Spread on brownies. Refrigerate until ready to serve. Peel away foil and slice. Yield: 16 (2 inch) brownies).