A classic, and still Dad’s favorite, especially with the icing. Lately, I’ve wanted a bigger chocolate taste. If you agree, try the Barefoot Contessa recipe.

4 squares unsweetened chocolate
1 cup butter
4 eggs, at room temperature
2 cups sugar
1 tsp. vanilla
1/2 cup flour
1 cup chopped walnuts

Melt chocolate and butter together over low heat. Cool.
Beat eggs and sugar together, add vanilla. Stir in flour and walnuts by hand. Bake in a
9x13" pan at 350°F for about
30 minutes. Don’t overbake.

Fondant Icing
This recipe comes from Betty Jo Keller, my buddy from grade school, high school, and college.

11/2 cups powdered sugar
1/2 cup milk
1/3 cup butter

Boil to the soft ball stage. Beat with a wooden spoon until creamy. Pour over brownies in the pan.

Drizzle 1 oz. unsweetened melted chocolate in a spiral pattern over the icing while still hot and gooey, drag a toothpick through to give a marbleized look.