4 (1 oz.) squares unsweetned chocolate, chopped
1 cup butter
3/4 cup sugar
1 cup brown sugar
1 cup flour
1/2 tsp. baking powder
1 cup chopped walnuts or pecans
2 tsp. vanilla
3/4 cup butter
1-2/3 cups light cream
2 cups sugar
2 cups brown sugar
7 oz. jar marshmallow creme
12 oz. pkg. semisweet chocolate chips
12 oz. pkg. special dark chocolate chips
2 tsp. vanilla
Preheat oven to 350 degrees. Spray a 13x9" pan with nonstick baking spray containing flour and set aside. Melt 4 oz. chocolate and 1 cup butter in heavy saucepan over low heat, stirring until smooth. Beat in 3/4 cup sugar and 1 cup brown sugar, then add eggs and beat until smooth.
Add flour, 1 cup walnuts and 2 tsp. vanilla to chocolate mixture and stir just until combined. Spread brownie batter into prepared pan and bake at 350 degrees for 20-30 minutes until just set. Don´t overbake! Start making Fudge Topping as soon as the brownies go into the oven.
For Fudge Topping, melt 3/4 cup butter and light cream in large saucepan over medium heat. Add 2 cups sugar and 2 cups brown sugar and stir well; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring constantly and scraping the bottom and edges of the pan with the spoon.. This mixture burns easily, so be sure to keep stirring!
Remove pan from heat and add marshmallow creme, semisweet and dark chocolate chips, and 2 tsp. vanilla. Beat until smooth.
Remove brownies from oven when done and immediately pour Fudge Topping over hot brownies. Cool in pan on wire rack and then place in the refrigerator until firm, about 3 hours. Cut into 1" squares to serve.
Yields about 120 squares