Name: Fudge-Topped Brownies
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Fudge-Topped Brownies

1. 1 cup butter, cubed -

2. 4 ounces unsweetened chocolate, chopped -

3. 2 cups sugar -

4. 2 teaspoons vanilla extract -

5. 4 large eggs, room temperature -

6. 1-1/2 cups all-purpose flour -

7. 1 teaspoon baking powder -

8. 1/2 teaspoon salt -

9. 1 cup chopped walnuts -

10. Topping: -

11. 4-1/2 cups sugar -

12. 1 can (12 ounces) evaporated milk -

13. 1/2 cup butter, cubed -

14. 1 package (12 ounces) semisweet chocolate chips -

15. 1 package (11-1/2 ounces) milk chocolate chips -

16. 1 jar (7 ounces) marshmallow creme -

17. 2 teaspoons vanilla extract -

18. 2 cups chopped walnuts -

How to cook deliciously - Fudge-Topped Brownies

1. Stage

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. Stage

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.