Brownie
| 6 | 6 squares Unsweetened Baker's Chocolate
|175 ml| ¾ cup butter
| 6 | 6 eggs
|750 ml| 3 cups sugar
| 7ml| 1 ½ teaspoons vanilla extract
| 3ml| ¾ teaspoon salt
|350 ml| 1 ½ cups all-purpose flour
|500 ml| 2 cups chopped walnuts

Melt chocolate and butter over hot water; cool.
Beat eggs, sugar, vanilla and salt on low speed of electric
mixer until well blended.
Add chocolate mixture; beat at medium speed for 5 minutes.
Stir in flour and nuts.
Pour into a greased and floured 15x10-inch |2L| jelly roll pan.
Bake at 325F |160C| for 45 to 50 minutes or until the brownies
begin to pull away from the sides of the pan.
Cool completely in pan on wire rack.

Glaze

Combine chocolate, butter, icing sugar, salt and milk;
blend until smooth. Spread over cooled brownies in pan.
Garnish with walnut halves, if desired.
Makes about 26 brownies.