Fudge-Topped Brownies

1 Cup butter
4 squares (1 ounce each) unsweetened chocolate
2 cups sugar
2 tsps vanilla extract
4 eggs
1-1/2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup chopped walnuts

Topping:
4-1/2 cups sugar
1 can (12ozs evaporated milk)
½ cup butter
1 package (12 ozs) semisweet chocolate chips
1 package (11-12 ozs) milk chocolate chips
1 jar (7 ozs) marshmallow crème
2 tsps vanilla extract
2 cups chopped walnuts

In a saucepan over low heat, melt butter and chocolate.
Remove from heat. Blend in sugar and vanilla.
Beat in eggs.
Combine flour baking powder and salt; add to chocolate mixture.
Stir in nuts.
Pour into a greased13-in.x9-in.x2-in baking pan.
Bake at 350 for 25-30 minutes or until top springs back when lightly touched.
In a heavy saucepan, combine sugar, milk and butter, bring too a boil over medium heat.
Reduce heat; simmer 5 minutes, stirring constantly.
Remove from heat.
Stir in the chips, crème and vanilla' beat until smooth.
Add nuts.
Spread over warm brownies.
Freeze until firm. Cut into 1-in squares.
Store in the refrigerator

Brought to you by Chef and The Fat Man (www.chefandthefatman.com)