June 27, 2003, Newsletter Issue #105: Fourth of July Dessert

Tip of the Week

Brownie Fudge

4 1-oz. squares unsweetened chocolate, chopped
1 cup butter
2 cups sugar
4 eggs
1 cup flour
1 cup chopped walnuts
2 tsp. vanilla
Fudge Topping (recipe below)

Preheat oven to 350 degrees. Butter a 13x9" pan. Melt chocolate and butter in heavy saucepan over low heat, stirring until smooth. Let cool.

Beat sugar and eggs in a large bowl until light and fluffy. Gradually stir in chocolate mixture. Add flour, walnuts and vanilla. Spread batter into prepared pan and bake at 350 degrees for 20-30 minutes until just set. Don´t overbake!

Fudge Topping
4-1/2 cups sugar
1/3 cup butter
1 12-oz. can evaporated milk
1 7-oz. jar marshmallow creme
1 12-oz. pkg. semisweet chocolate chips
1 12-oz. pkg. milk chocolate chips
2 tsp. vanilla
2 cups walnuts, chopped

Combine sugar, butter and milk in large saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring constantly (this mixture burns easily, so be sure to keep stirring!)

Remove from heat and add remaining ingredients except walnuts. Beat until smooth and stir in walnuts.

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 freezer until firm. Cut into 1" squares to serve. Store in refrigerator.

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