These exquisite brownies are the ultimate chocolate dessert.
—JUDY OLSON WHITECOURT, AB
PREP: 25 MIN. • BAKE: 25 MIN. + FREEZING • MAKES: ABOUT 10 DOZEN
1 cup butter
4 ounces unsweetened chocolate, chopped
2 cups sugar
2 teaspoons vanilla extract
4 large 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
1. Using a heavy saucepan, melt the butter and chocolate; stir until they’re smooth. Remove from 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° for 25-30 minutes or until top springs back when lightly touched. Cool on a wire rack while preparing the 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.