½ cup butter or margarine
4 1-ounce squares semisweet chocolate, chopped
2 eggs
2/3 cup sugar
2 teaspoons vanilla extract
½ cup self-rising flour
1 cup chopped walnuts

Preheat oven to 325°F.  Line an 8x8-inch baking pan with aluminum foil; spray with non-stick vegetable spray.

In a small saucepan, melt butter.  Remove from heat; add chocolate.  Let stand for 5 minutes; stir until smooth.

In a large mixing bowl, beat eggs until frothy.  Add sugar; beat for 2 minutes until light.  Add vanilla and melted chocolate mixture; beat until smooth.  Add flour, stirring until just blended.  Stir in walnuts.  Pour into prepared baking pan.

Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with a few crumbs clinging to it.  Cool in pan on a wire rack.

Lift brownies by aluminum foil and invert onto a board.  Peel off and discard the foil.  Return brownies to baking pan; spread with favorite chocolate frosting, if desired.  With a sharp knife, cut into squares.

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