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Fudge-Topped Brownies

 Fudge-Topped Brownies
If you love brownies and fudge, why not combine the two? Mix up a pan of these exquisite brownies for any holiday or special gatherings...or just when you want to treat yourself to the ultimate chocolate dessert. -Judy Olson, Whitecourt, Alberta
120 ServingsPrep: 25 min. Bake: 25 min. + freezing

Ingredients

  • 1 cup butter
  • 4 ounces unsweetened chocolate, chopped
  • 2 cups sugar
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 4 eggs
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • TOPPING:
  • 4-1/2 cups sugar
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup butter, cubed
  • 1 package (12 ounces) semisweet chocolate chips
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 1 jar (7 ounces) marshmallow creme
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups chopped walnuts

Directions

  • In a heavy saucepan or microwave, melt butter and chocolate; stir
  • until smooth. Remove from the heat; blend in sugar and vanilla. Add
  • eggs; mix well. Combine the flour, baking powder and salt; add to
  • chocolate mixture. Stir in walnuts. Pour into a greased 13-in. x
  • 9-in. baking pan. Bake at 350° for 25-30 minutes or until top

2 of 2

Fudge-Topped Brownies (continued)

Directions (continued)

  • springs back when lightly touched. Cool on a wire rack while
  • preparing topping.
  • Combine the sugar, milk and butter in a large heavy saucepan; bring
  • to a boil over medium heat. Reduce heat; simmer, uncovered, for 5
  • minutes, stirring constantly. Remove from the heat. Stir in the
  • chocolate chips, marshmallow creme and vanilla until smooth. Add
  • walnuts. Spread over warm brownies. Freeze for 3 hours or until
  • firm. Cut into 1-in. squares. Store in the refrigerator. Yield:
  • about 10 dozen.
Nutritional Facts: 1 serving (1 piece) equals 128 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 46 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein.