1/2 cup butter or margarine
4 ounces baking chocolate
4 eggs (at room temperature)
1/2 teaspoon salt
2 cups granulated sugar
1 cup flour
1 cup nuts (optional)

Preheat oven to 350 degrees F.

Melt butter and chocolate in microwave or double boiler. Cool. If you don't cool, brownies will be heavy and dry.

Beat eggs and salt together until light and foamy. Gradually beat sugar into the egg mixture. With a few quick strokes with a wooden spoon, combine the cooled chocolate mixture into the eggs and sugar. Before the mixture becomes uniformly colored and well blended, fold in flour. Before flour is fully blended in, fold in nuts. Pour batter into a greased 13 x 9-inch pan. Bake 25 minutes. Cool.

Chocolate Frosting
3 tablespoons shortening
3 ounces baking chocolate
2 cups sifted confectioners' sugar
1/8 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract

Melt shortening and chocolate in saucepan over low heat. Stir in remaining ingredients and beat until smooth. Place pan of frosting in bowl of ice water and continue beating until it is of spreading consistency. If desired, stir in 1/2 cup finely chopped nuts. Frost brownies and serve with vanilla ice cream, if desired.