Grease a 9x13 inch pan and preheat your oven to 350 degrees F.

In a heavy bottom 2 or 3 quart pot, melt 1 cup butter with 2 ounces unsweetened chocolate over medium heat. (You can sub 3/4 cup cocoa.) Use a wooden spoon to stir together and then remove from the heat.

Add 2 cups sugar and 1/4 teaspoon salt.

Add 2 teaspoons vanilla.

Stir in 1 and 1/2 cups flour until barely combined.

Add 4 eggs. Stir until combined but don't overdo it.

At this point you can stir in 1 cup chopped walnuts. I mean, if you want to ruin your brownies. :)

Spread the batter into the prepared pan. (Press the walnuts into half the pan at this point, if you are going halfsies.)

Bake at 350 for about 20-22 minutes. Start checking early, you don't want them to over bake. When a toothpick comes out of the center with no wet batter on it, they are done.

Let the brownies cool completely (otherwise it will melt the frosting.)

Make the frosting while the brownies cool. Clean the pot that you used for the brownies (or use a similar sized pot.)

Melt the 1/2 cup butter with 2 cups sugar, milk, and 1/2 cup cocoa over medium high heat. When it reaches a rolling boil, set a timer for 1 minute.

Remove from heat and add 1 teaspoon vanilla.

Prepare an ice bath. Add ice and water to a bowl that the pot you are using can rest inside. Place the pot of frosting in the ice bath. Do NOT get any water in the fudge.

Let the frosting cool for about 10 minutes until it is cool. Scrape the edges of the pot and stir occasionally. When the frosting has cooled down and thickened just a little (see photos) remove from the ice bath.

Use an electric mixer to beat the frosting for 3-5 minutes. The frosting will start off really shiny and glossy, but by the time you are done it should be less glossy, but still easy to pour.

Pour the frosting immediately over the brownies and spread.

If you are using walnuts, sprinkle 1/2 to 1 cup over the top of the frosting.

Wait for the frosting to set, then cut into squares and serve with lots of milk!