1¼ cups butter or margarine, softened
4 cups sugar
8 eggs
2 cups self-rising flour
1¼ cups cocoa powder
2 teaspoons vanilla extract
2 cups chopped walnuts
Chocolate Icing (below)

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

In a large mixing bowl, cream butter and sugar until light and fluffy.  Beat in eggs, two at a time, until well blended.  In a medium bowl, combine flour and cocoa; add to creamed mixture, mixing until well blended.  Spread in prepared jelly-roll pan.

Bake 40 to 45 minutes or until a tester inserted in the center comes out clean.  Cool for 10 minutes.

CHOCOLATE ICING

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

In a small saucepan, melt butter and chocolate.  Pour into a large mixing bowl.  Add half the confectioners’ sugar; mix well.  Add milk, vanilla, and remaining confectioners’ sugar; beat until smooth.  Spread immediately over the warm brownies.  Sprinkle with walnuts.  Cut into bars.

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