3 sqs. Baker's unsweetened chocolate
1/2 c. butter
3 eggs
1 1/2 c. granulated sugar
3/4 tsp. vanilla
3/4 c. all-purpose flour
1/4 tsp. salt
1 c. coarsely chopped walnuts

GLAZE:

1 sq. Baker's unsweetened chocolate, melted and cooled
1 tbsp. butter
3/4 c. icing sugar
Dash of salt
2 tbsp. hot milk

Brownie: Melt chocolate and butter over hot water. Cool. Beat eggs. Gradually add granulated sugar and continue beating at medium speed of electric mixer until mixture is thick and lemon colored, about 5 minutes. Add vanilla. Blend in chocolate mixture. Stir in flour and salt. Fold in nuts. Pour into greased and floured 9 inch baking pan. Bake at 350 degrees for 40 to 45 minutes. Cool completely in pan on wire rack.

Glaze: Combine chocolate, butter, icing sugar, salt, and hot milk; mix until smooth. Immediately spread evenly over brownies in pan. Garnish with walnut halves, if desired. Makes 36 (1 1/2 x 1 1/2 inch) brownies.