6 1-ounce squares unsweetened chocolate
¾ cup butter or margarine
6 eggs
3 cups sugar
1½ teaspoons vanilla extract
1½ cups self-rising flour
2 cups walnuts, coarsely chopped

In a double boiler over hot water, melt chocolate and butter, stirring frequently.

Preheat oven to 325°F.  Spray a 15x10-inch jelly-roll pan with non-stick vegetable spray.

In a large mixing bowl, beat eggs, sugar, and vanilla until well blended.  Add chocolate mixture; beat at medium speed of electric mixture for 5 minutes.  With a spoon, stir in flour and walnuts just until blended.  Pour batter into prepared jelly-roll pan.

Bake for 45 minutes until brownies begin to pull away from the sides of the pan.  Cool in pan on a wire rack.  Cut into squares.

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