1/2 c. butter
1 c. sugar
2 eggs
2 squares (1 oz.) unsweetened chocolate, melted
1 tsp. vanilla
1/2 c. sifted flour
1/2 c. walnuts, chopped

Thoroughly cream butter and sugar; add eggs and beat well. Blend in melted chocolate, vanilla and flour. Add nuts to batter or sprinkle them over the top after batter is poured into the pan.

Pour batter into greased 8 x 8 x 2 inch pan. Bake in slow oven (325 degrees) about 35 minutes. Cool and cut in squares. Makes 16 (2 inch) brownies.

If desired, frost with Fudge Velvet Frosting and top each brownie with a walnut half.

FUDGE VELVET FROSTING:

3 squares (1 oz.) unsweetened chocolate
1 1/2 c. confectioners' sugar, sifted
3 tbsp. hot water
3 eggs yolks OR 1 egg
2 tbsp. soft butter
1 tsp. vanilla

Melt chocolate in mixing bowl over hot water. Remove from heat. With electric mixer blend in sugar and water. Beat in egg yolks (or the whole egg), then butter and vanilla. Frosting will be thin at this point, so place bowl in ice water, beat until of spreading consistency. Will frost tops and sides of 2 (9 inch) layers.