• Brownie Fudge

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    • 4 sq. (1 ounce each) unsweetened chocolate
    • 1 c. butter
    • 2 c. sugar
    • 4 large eggs
    • 1 c. all-purpose flour
    • 1 c. minced walnuts
    • 2 teaspoon vanilla
    • Fudge Topping (recipe follows)
    • 4 1/2 c. sugar
    • 1/3 c. butter
    • 1 can (12 ounce) evaporated lowfat milk
    • 1 jar (7 ounce) marshmallow creme
    • 1 pkg. (12 ounce) semi-sweet chocolate chips
    • 1 pkg. (12 ounce) lowfat milk chocolate chips
    • 2 teaspoon vanilla
    • 2 c. walnuts, coarsely minced


    1. Preheat oven to 350 degrees. Butter a 13 x 9 inch pan. Heat chocolate and butter in small heavy saucepan over low heat, stirring till completely melted; cool.Beat sugar and large eggs in large bowl till light and fluffy. Gradually whisk chocolate mix into egg mix. Stir in flour, walnuts and vanilla. Spread batter evenly in prepared pan. Bake at 25-35 min or possibly just till set. Don't overbake.
    2. Meanwhile prepare Fudge Topping. Remove brownies from oven. Immediately pour topping evenly over hot brownies. Cool in pan on wire rack. Place in freezer till hard. Cut into 1 inch squares. Makes about 9 dozen brownies.
    3. Put together sugar, butter and lowfat milk in large saucepan. Bring to a boil over medium heat; boil 5 min, stirring constantly. Remove from heat; add in remaining ingredients except walnuts. Beat till smooth. Stir in walnuts.

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