2 cups sugar
½ cup butter or margarine, softened
4 eggs
1 teaspoon vanilla extract
4 1-ounce squares unsweetened chocolate, melted
1¾ cups self-rising flour
1 cup chopped walnuts
Chocolate Icing (below)

Preheat oven to 350°F.  Spray a 15x10-inch jelly-roll pan with non-stick vegetable spray.

In a large mixing bowl, beat sugar, butter, eggs, and vanilla until well blended.  Add melted chocolate; blend thoroughly.  Blend in flour.  Stir in walnuts.  Spread in prepared jelly-roll pan.

Bake for 25 minutes or until firm on top and edges begin to pull away from the sides of the pan.  Cool in pan on a wire rack.

CHOCOLATE ICING

1½ cups confectioners’ sugar
3 tablespoons hot water
2 1-ounce squares unsweetened chocolate, melted
2 teaspoons corn syrup
1 teaspoon vanilla extract

In a small bowl, combine all ingredients; beat until well blended and smooth.  Spread on brownies.  Let stand until firm.  Cut into squares.

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