4 sqs. (1 oz. each) unsweetened chocolate
1/2 c. unsalted butter, room temperature
1 1/4 c. plus 1 tbsp. granulated sugar
1/2 tsp. vanilla extract
3 lg. eggs, room temperature
3/4 c. all-purpose flour
1/2 c. plus 2 tbsp. chopped walnuts

Heat oven to 325 degrees. Lightly grease an 8 inch square baking pan. Melt chocolate and butter in a small saucepan over low heat. Cool 5 minutes. Put sugar and chocolate mixture into medium size bowl. Beat with electric mixer until blended. Add vanilla. With mixer on medium speed, add eggs, one at a time, until well blended.

On low speed, beat in flour until blended. Stir in 1/2 cup nuts. Spread batter into pan, and sprinkle remaining nuts on top. Bake 35 minutes.

TOPPING:

1 1/2 sqs. (1 oz. each) unsweetened chocolate
1/4 c. canned evaporated milk
1/3 c. granulated sugar

Melt chocolate in top of double boiler. Pour evaporated milk, sugar and melted chocolate into blender. Blend on medium-low speed 50 seconds or until thickened. Spread over brownies. Let stand 1 hour before cutting into squares.