1 c. butter
2 squares unsweetened chocolate
2 1/4 c. sugar
4 eggs, slightly beaten
1 1/2 c. flour
1 tsp. baking powder
2 tsp. vanilla extract
1 c. chopped pecans (opt.)

Preheat oven to 350 degrees. Melt butter and chocolate over hot water over low heat. A microwave is great for this. Add sugar and eggs; mix thoroughly. Mix flour and baking powder, stir into creamed mixture. Add vanilla and optional pecans. Bake in a greased 9"x13" pan at 350 degrees for 35 to 40 minutes. Cool slightly and frost. When frosting has set and brownies are cool, cut into squares. Yield: 24 average sized brownies. These freeze very well if frozen in the pan before they are cut.

FROSTING:

4 tbsp. butter
2 squares unsweetened chocolate
2 c. powdered sugar
3 tbsp. hot milk
1 tsp. vanilla extract

Melt butter and chocolate over hot water or low heat (or microwave). Stir in powdered sugar. Add hot milk. Spread over warm brownies.