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Fudge-Topped Brownies Recipe

Fudge-Topped Brownies Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 25 min. + freezing YIELD:120 servings

Ingredients

  • 1 cup butter
  • 4 ounces unsweetened chocolate, chopped
  • 2 cups sugar
  • 2 teaspoons 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 vanilla extract
  • 2 cups chopped walnuts

Directions

  • 1. 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 springs back when lightly touched. Cool on a wire rack while preparing topping.
  • 2. 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.