- 3/4 cup butter (no substitutes)
- 4 (1 ounce) squares unsweetened chocolate
- 4 eggs
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- WALNUT CRUNCH TOPPING:
- 3/4 cup packed brown sugar
- 1/4 cup butter, cubed
- 2 eggs, lightly beaten
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 4 cups chopped walnuts
- In a microwave or heavy saucepan, melt butter and chocolate; stir until smooth. Cool slightly. In a bowl, beat eggs and sugar; stir in vanilla and chocolate mixture. Stir in flour until well blended. Pour into a greased 13-in. x 9-in. x 2-in. baking pan; set aside.
- For topping, in a saucepan, combine brown sugar and butter. Cook and stir over low heat until butter is melted. Stir in the eggs, flour and vanilla until well blended. Stir in nuts. Spread evenly over brownie batter. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack.