Recipe: Fudge-Topped Brownies
Description: If you love brownies <i>and</i> 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
Ingredients: [{"text": "1 cup butter, cubed"}, {"text": "4 ounces unsweetened chocolate, chopped"}, {"text": "2 cups sugar"}, {"text": "2 teaspoons vanilla extract"}, {"text": "4 large eggs, room temperature"}, {"text": "1-1/2 cups all-purpose flour"}, {"text": "1 teaspoon baking powder"}, {"text": "1/2 teaspoon salt"}, {"text": "1 cup chopped walnuts"}, {"text": "TOPPING:"}, {"text": "4-1/2 cups sugar"}, {"text": "1 can (12 ounces) evaporated milk"}, {"text": "1/2 cup butter, cubed"}, {"text": "1 package (12 ounces) semisweet chocolate chips"}, {"text": "1 package (11-1/2 ounces) milk chocolate chips"}, {"text": "1 jar (7 ounces) marshmallow creme"}, {"text": "2 teaspoons vanilla extract"}, {"text": "2 cups chopped walnuts"}]
Instructions: 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&deg; until top springs back when lightly touched, 25-30 minutes. 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.
