This is really easy. Also known as saucepan brownies.
You will need:
4 squares of unsweetened chocolate
1 cup butter
2 cups granulated sugar
3 eggs, beaten
2 tsp vanilla
1 cup all purpose flour
1 cup chopped walnuts or pecans
Mix butter and chocolate in pan and melt. Remove from heat and let
cool. Add sugar, eggs, and vanilla extract. Mix. Add flour.
Pour into greased & floured 9″ square baking pan.
Bake 50 minutes in pre heated oven at 350 degrees. Cool completely before cutting.
Sandy's Chatter 
Sandy, Can’t wait to try this wonderful recipe. I so enjoy eating your fabulous brownies!!! Would you please post a few of your chocolate frosting recipes?? Hugs~~~
Dear Lisa,
Here are two favorites:
To make a chocolate frosting:
1 lb confectioners (powdered) sugar, sifted
1 stick butter, softened
2 squares unsweetened chocolate, melted
1 tsp vanilla extract
¼ cup (more or less as needed) cold coffee or water or milk
Blend the powdered sugar with the softened butter and melted chocolate. Add drops of cold coffee (or milk or water) as needed to make the frosting smooth and fluffy. If you are using milk, I really prefer evaporated milk to make a creamy frosting. Add the vanilla. Just beat with an electric mixer until it’s smooth. (Generally speaking I double this recipe to make a big batch. The frosting will keep a long time in a covered container in the refrigerator; just return to room temperature to use).
To make chocolate glaze:
1 stick butter
2 squares unsweetened chocolate
1 lb box of sifted powdered sugar
¼ to ½ cup cold coffee
1 tsp vanilla extract
Melt the butter and chocolate in a saucepan together over low heat – stirring frequently (chocolate burns easily) – then begin adding the powdered sugar; when it gets too thick, add coffee to thin it out…keeping adding the powdered sugar and coffee until you’ve used all of it – and it smooths itself out into a shiny smooth glaze. If you don’t want to use coffee, use water. Coffee intensifies the taste of the chocolate. The glaze should be thick and shiny but thin enough that you can drizzle it over brownies or cookies or a cake.
My sons love this glaze drizzled over their favorite – angel food cake. Like frosting, the glaze can be kept in the refrigerator and then reheated over a low flame in a saucepan,
When you want to use it again. You may have to add a few drops of water to get it going.
I had to think about how I make these because I don’t really follow a recipe on a card –
But this is how I make chocolate frosting and glaze. You can always substitute something like Hershey’s unsweetened cocoa if you don’t have unsweetened chocolate squares but the squares provide a little additional shortening (fat, butter) to the recipe and you may have to allow for that. Hope this makes sense.
Dear Lisa,
I’ve posted a couple of chocolate frosting recipes for you. I think homemade is so much better than what you buy in a plastic container in the supermarket.
Love, Sandy