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Pre-heat oven to 350F (180C).
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Melt about 2 oz of chocolate and the butter in a heavy saucepan, then let it cool.
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Be careful not to let the chocolate burn.
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Beat the eggs in a large bowl until they are blended.
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Add about 1 cup 200 g of sugar and mix well.
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Stir in chocolate-and-butter mixture.
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Mix until the chocolate is fully incorporated, with no streakiness.
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Add the vanilla, flour, salt and nuts.
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Stir just until the flour is incorporated; over-stirring will make a tough brownie.
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Spread the mixture in a greased pan, about 11 x 7 inches, that is about 1 1/2 inches deep.
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Bake in pre-heated oven for 20 to 25 minutes.
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Cool in the pan on a rack.
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While it is cooling, follow these instructions to make the first frosting: Mix about 1 1/2 cups sugar, about 13 cup butter and about 1/2 cup of half-and-half in a heavy, medium-size saucepan.
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Bring to a boil, then cook over moderate heat without stirring until a small amount of the mixture forms a soft ball when dropped in ice water, or it reaches 236 degrees F on a candy thermometer.
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Remove from heat immediately and cool in a pan of ice-water until the candy is lukewarm.
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DANGER: Melted sugar cools very slowly.
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You can burn yourself badly by testing it with your finger.
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Add about 1 teaspoon vanilla extract to the candy.
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Beat it until it is creamy and of a spreading consistency.
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This is most easily done with an electric mixer, although you can use a heavy wire whip.
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Spread the frosting over the brownies.
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Melt the remaining 3 oz chocolate and spread over the frosting just put on the brownies.
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Cover as evenly as possible.
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Cool for several hours in a refrigerator, then bring to room temperature and cut into pieces to serve.
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Be very careful when melting chocolate.
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It burns easily.
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A double boiler is probably the best way thing to use.
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It is critical to cook the first frosting to just the right point.
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If cooked too little, it will be too thin to beat to a creamy consistency.
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If cooked too much, it will be too brittle.
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So keep a close eye on it; sugar tends to cook slowly to the soft-ball stage, then it cooks quickly.
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NOTES: * Very rich brownies with double frosting -- This recipe is for people who like intense chocolate flavor.
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The result is a brownie with a fondant frosting, covered with unsweetened chocolate.
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They are very rich, with an interesting combination of textures.
