4 sq. (1 oz. each) unsweetened chocolate
1 c. butter
2 c. sugar
4 eggs
1 c. 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 saucepan over low heat, stirring until melted. Cool.

Beat sugar and eggs in large bowl until light and fluffy. Whisk chocolate mixture into egg mixture. Stir in flour, walnuts and vanilla. Spread batter evenly into prepared pan. Bake 25-35 minutes or just until set.

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

FUDGE TOPPING:

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

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