1 cup butter (no substitutes)
4 squares (1 ounce each) unsweetened chocolate
2 cups sugar
2 tsp. vanilla extract
4 eggs
1 ½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1 cup chopped walnuts
Topping:
4 ½ cups sugar
1 can (12 ounces) evaporated milk
½ cup butter (no substitutes)
1 package (12 ounces semisweet chocolate chips
1 package milk chocolate chips
1 jar (7 ounces) marshmallow crème
2 tsp. vanilla extract
2 cups coarsely chopped walnuts
In a saucepan over low heat, melt butter and chocolate. Remove from the heat. Blend in sugar and vanilla. Beat in eggs. Combine flour, baking powder, and salt; add to chocolate mixture. Stir in walnuts. Pour into a greased 13 x 9 x 2 inch baking pan. Bake at 350 for 25-30 minutes or until top springs back when lightly touched. For the topping, combine sugar, milk and butter in a heavy saucepan; bring to a boil over medium heat. Reduce heat; simmer for 5 minutes, stirring constantly. Remove from the heat. Stir in chocolate chips, marshmallow crème and vanilla; beat until smooth. Add nuts. Spread over warm brownies. Freeze for 3-4 hours or until firm. Cut into 1 inch squares. Store in the refrigerator. Yield: about 10 dozen.