Brownies recipes

Fudge-Topped Brownies

Course : Brownies
Serves: 10 dozen

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Ingredients:

1 cup butter -- (no substitutes)

4 ounces unsweetened chocolate

2 cups sugar

2 teaspoons vanilla extract

4 large eggs

1 cup all-purpose flour -- up to 1/2

1 teaspoon baking powder

1 1/2 teaspoons salt

1 cup chopped walnuts

---TOPPING---

4 1/2 cups sugar

12 ounces evaporated milk

1/2 cup butter -- (no substitutes)

12 ounces semisweet chocolate chips

12 ounces milk chocolate chips

7 ounces marshmallow cr�me

2 teaspoons vanilla extract

2 cups chopped walnuts

Preparation / Directions:

In a saucepan over low heat, melt butter and chocolate. Remove from heat. Blend in sugar and vanilla. Beat in eggs. Com- bine flour, baking powder and salt; add to chocolate mixture. Stir in nuts. Pour in- to a greased 13-in. x 9-in. x 2-in. baking pan Bake at 3500 for 25-30 minutes or until top springs back when lightly touched. In a heavy saucepan, combine sugar milk and butter; bring to a boil over medium heat. Reduce heat; sim- mer 5 minutes, stirring constantly. Re- move from heat. Stir in chips, creme and vanilla beat until smooth. Add nuts. Spread over warm brownies. Freeze un- til firm Cut into 1-in. squares. Store in the refrigerator.

Nutritional Information:

13113 Calories (kcal); 691g Total Fat; (45% calories from fat); 177g Protein; 1711g Carbohydrate; 1604mg Cholesterol; 7175mg Sodium

Fudge-Topped Brownies

Ingredients:

Preparation / Directions:

Nutritional Information:

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