Ingredients
1 cup butter, cubed4 ounces unsweetened chocolate, chopped2 cups sugar2 teaspoons vanilla extract4 large eggs, room temperature1-1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1 cup chopped walnutsTOPPING:4-1/2 cups sugar1 can (12 ounces) evaporated milk1/2 cup butter, cubed1 package (12 ounces) semisweet chocolate chips1 package (11-1/2 ounces) milk chocolate chips1 jar (7 ounces) marshmallow creme2 teaspoons vanilla extract2 cups chopped walnuts
Preparation
In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth. 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. Pour into a greased 13x9-in. baking pan. Bake at 350° until top springs back when lightly touched, 25-30 minutes. Cool on a wire rack while preparing topping.
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.
