8 tbsp. (1 stick) butter
4 oz. unsweetened chocolate, chopped
1-1/2 cups sugar
2 tsp. vanilla extract
2 large eggs
1 c. flour
1/4 c. chopped walnuts or pecans (optional)

Preheat oven to 400°F.

Spray a 8-inch square baking pan with cooking spray. Melt 8 tablespoons butter and chopped chocolate in microwave on low, mixing occasionally, until melted.

In bowl, mix melted chocolate/butter and sugar, 2 tsp. vanilla extract and eggs (one at a time), mix until just blended. Blend in flour and nuts. Spread evenly in pan and bake 18-20 minutes or until brownies just start to pull from sides of pan.

FROSTING:

6 tbsp. butter
1/4 tsp. vanilla extract
2-1/4 c. confectioners' sugar
1/2 c. unsweetened cocoa powder
3-4 tbsp. milk

In bowl with mixer, beat butter and vanilla extract until creamy. At low speed, gradually add confectioners' sugar and cocoa, alternating with milk. Beating well after each addition until frosting is smooth and fluffy. Frost brownies when removed from oven by gently spooning the frosting on.

Cut into 16 squares.

Submitted by: Sherry Monfils