Fudge-Topped Brownies
Created by Cookiemama on February 12, 2012
- Servings: 50
- Prep Time: 25m
- Cook Time: 25m
- Recipe #4586
Ingredients
- 1 cup butter
- 4 ounces unsweetened chocolate (chopped)
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 125 grams chopped walnuts (optional, 1 cup chopped)
- FOR THE FUDGE
- 4 1/2 cups granulated 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
- 250 grams chopped walnuts (optional, 2 cups chopped)
How to Make
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Step 1: Grease 9x13 pan.
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Step 2: Preheat oven to 350 degrees.
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Step 3: In heavy saucepan or microwave, melt butter and chocolate; stir until smooth.
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Step 4: 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, if using.
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Step 5: Pour into greased pan.
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Step 6: Bake in oven for 25-30 minutes or until top springs back when lightly touched. Cool on wire rack while preparing topping.
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Step 7: Combine sugar, milk and butter n a large heavy saucepan; bring to boil over medium heat. Reduce heat; simmer, uncovered, for 5 minutes, stirring constantly.
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Step 8: Remove fromo heat. Stir in the chocolate chips, marchmallow creme and vanilla until smooth. Add walnuts, if using.
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Step 9: Spread over warm brownies. Freeze for 3 hours or until firm.
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Step 10: Cut into 1-inch squares. Store in refrigerator.
Nutritional Facts
- Serving Size: 1 (75.5 g)
- Calories 274.8
- Total Fat - 13.7 g
- Saturated Fat - 4.8 g
- Cholesterol - 33 mg
- Sodium - 115.8 mg
- Total Carbohydrate - 36.1 g
- Dietary Fiber - 0.7 g
- Sugars - 28.5 g
- Protein - 4.4 g
- Calcium - 41 mg
- Iron - 0.7 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg