4 oz Unsweetened chocolate

      1 c  Butter

    3/4 t  Black pepper

      4    Large eggs

  1 1/2 c  Sugar

  1 1/2 t  Vanilla

    1/3 c  Kahlua

  1 1/2 c  Sifted flour

    1/2 t  Salt

    1/4 t  Baking powder

      1 c  Chopped walnuts (toasted)

  Line bottom of a 9 x 13 inch baking pan with cooking parchment.  Melt
  chocolate and butter with pepper over low heat.  Beat eggs with sugar and
  vanilla until blended.  Stir in cooled chocolate mixture, then kahlua.
  Resift flour, salt and baking powder into mixture and stir until blended.
  Add nuts.  Turn into pan.  Bake in 350 degree oven just until pick
  inserted in center comes out clean, about 25 minutes (be careful not to
  overbake).  Cook, then spread top with QUICK FUDGE FROSTING.  Sprinke with
  additional nuts, if desired.  Cut into squares or bars.
  *******************QUICK FUDGE FROSTING ***********************
  Melt 2 squares (1 oz each) unsweetened chocolate and 1 aquare semi-sweet
  chocolate with 2 tablespoons butter over low heat.  Heat 3 tablespoons
  kahlua and 2 tablespoons heavy cream together.  Combine chocolate and
  kahlua mixtures with 2 cups powdered sugar (free from lumps).  Beat until
  well blended and thick.  If necessary, beat in a little extra powdered
  sugar for good spreading consistency.  Frost brownies immediately as
  mixture stiffens upon setting.
  Posted by Kay Mainguth in Fidonet Cooking, 5/18/92.