3/4 c. butter, softened
1 1/2 c. packed brown sugar
1 1/2 c. granulated sugar
6 oz. unsweetened chocolate, melted & cooled to room temperature
4 oz. semi-sweet chocolate, melted & cooled to room temperature
1 tbsp. vanilla extract
1/2 tsp. salt
5 eggs
1 1/2 c. all-purpose flour
2 1/2 c. chopped walnuts, divided

SHINY CHOCOLATE GLAZE:

6 oz. semi-sweet chocolate
1/4 c. granulated sugar
1/4 c. whipping cream
1/4 c. butter

1. Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan. In a large mixing bowl, beat butter and sugars at low speed until combined. Gradually increase to medium; beat 1 minute. Add chocolates, vanilla and salt; beat just until combined. Add eggs, one at a time, beating well after each addition. Stir in 2 cups nuts. Turn into prepared pan, smoothing top. If you're not going to top the brownies with the chocolate glaze, sprinkle surface of batter with remaining 1/2 cup nuts.

2. Bake 35-45 minutes or until toothpick inserted in center comes out almost clean; do not overbake. Cool brownies in pan on rack to room temperature. Cover and let stand 8 hours or overnight before cutting.

3. To prepare glaze: In a small saucepan, combine all glaze ingredients. Cook over medium-low heat, stirring constantly, until sugar dissolves and glaze is smooth. Pour over cooled brownies; smooth with a rubber spatula. If desired, sprinkle with remaining 1/2 cup nuts. Allow glaze to set before cutting brownies into 24 (about 2 inch) squares, cutting 6 strips one way and 4 strips the other way. Store in an airtight container at room temperature 1 week; freeze for longer storage.