Best Chocolate Brownies Perfected with Holly's Hot Fudge Sauce

This is my new favorite brownie. For years we've been making Katherine Hepburn Brownies, which are great, but I love how these store and it makes a bigger batch. For those of you who do not have a Lion House cookbook here it is:
4 oz. baking chocolate
1 cup butter
2 cups sugar
2 tsp. vanilla
1 tsp. salt
4 eggs
1 3/4 cups flour
2/3 cup walnuts
1 cup chocolate chips (I prefer Ghirardelli 60% cacao bittersweet chips)

Grease two 9" round pans. Melt baking chocolate and butter in microwave. In Kit-Aid, mix sugar, vanilla, and salt; add melted chocolate mixture and blend well. Add eggs, one at a time, beating well after each. Add flour and mix well. Divide batter equally into prepared pans. Spread evenly and sprinkle top of each with chopped nuts and chocolate chips. Bake @350 for 25 minutes, don't overbake! Cool. Cut into wedges and serve with Holly's Hot Fudge Sauce.

Holly's Hot Fudge Sauce:
3 cups sugar
1/2 cup butter
3 oz. unsweetened baking chocolate
12 oz. evaporated milk
Melt in saucepan over low heat. Do not stir. Do not boil. After it gathers, remove from heat and mix with mixer. Store in refrigerator.