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Fudge-Topped Brownies

Total Time

Prep: 25 min. Bake: 25 min. + freezing

Makes

about 10 dozen

If you love brownies and fudge, why not combine the two? Mix up a pan of these exquisite brownies for any holiday or special gathering—or just when you want to treat yourself to the ultimate chocolate dessert. —Judy Olson, Whitecourt, Alberta
Fudge-Topped Brownies Recipe photo by Taste of Home
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Ingredients

  • 1 cup butter, cubed
  • 4 ounces unsweetened chocolate, chopped
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • 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 13x9-in. baking pan. Bake at 350° until top springs back when lightly touched, 25-30 minutes. 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.

Nutrition Facts

1 piece: 128 calories, 6g fat (3g saturated fat), 15mg cholesterol, 46mg sodium, 18g carbohydrate (15g sugars, 0 fiber), 2g protein.

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