4 sq. (1 oz. each) unsweetened chocolate
1 c. butter
2 c. sugar
4 eggs
1 c. all-purpose flour
1 c. chopped walnuts
2 tsp. vanilla
Fudge Topping (recipe follows)

Preheat oven to 350 degrees. Butter a 13 x 9 inch pan. Melt chocolate and butter in small heavy saucepan over low heat, stirring until completely melted; cool.

Beat sugar and eggs in large bowl until light and fluffy. Gradually whisk chocolate mixture into egg mixture. Stir in flour, walnuts and vanilla. Spread batter evenly in prepared pan. Bake at 25-35 minutes or just until set. Do not overbake.

Meanwhile prepare Fudge Topping. Remove brownies from oven. Immediately pour topping evenly over hot brownies. Cool in pan on wire rack. Place in freezer until firm. Cut into 1 inch squares. Makes about 9 dozen brownies.

FUDGE TOPPING:

4 1/2 c. sugar
1/3 c. butter
1 can (12 oz.) evaporated milk
1 jar (7 oz.) marshmallow creme
1 pkg. (12 oz.) semi-sweet chocolate chips
1 pkg. (12 oz.) milk chocolate chips
2 tsp. vanilla
2 c. walnuts, coarsely chopped

Combine sugar, butter and milk in large saucepan. Bring to a boil over medium heat; boil 5 minutes, stirring constantly. Remove from heat; add remaining ingredients except walnuts. Beat until smooth. Stir in walnuts.