1 cup water
½ cup butter or margarine
1½ 1-ounce squares unsweetened chocolate
2 cups self-rising flour
2 cups sugar
2 eggs, lightly beaten
½ cup sour cream
½ teaspoon vanilla extract
1 cup chopped walnuts

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

In a saucepan, bring water and chocolate to a boil; boil for 1 minute.  Remove from heat; cool.

In a large mixing bowl, combine flour and sugar.  Add chocolate mixture and mix well.  Fold in walnuts.  Pour into prepared jelly-roll pan.

Bake 20 to 25 minutes or until a tester inserted in the center comes out clean.  Cool in pan for 10 minutes.

ICING

½ cup butter or margarine
1½ 1-ounce squares unsweetened chocolate
3 cups confectioners’ sugar
5 tablespoons milk
1 teaspoon vanilla extract

In a saucepan, over low heat, melt butter and chocolate.  Place in a medium mixing bowl; mix in 1½ cups confectioners’ sugar.  Add milk, vanilla, and remaining confectioners’ sugar; beat until smooth.  Spread over warm brownies.

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