REAL FUDGE TOPPED BROWNIES
Steps:
- Preheat oven to 350 F. Generously spray a 7 by 11 inch rectangular pan or 8 by 8 inch pan with nonstick cooking spray and place it on a parchment paper-lined baking sheet. For the Brownie Part, over low heat, in a heavy bottomed 1-quart saucepan, melt the butter and chocolate together, and stir to smooth. Add in cocoa. Remove from heat and spoon out into a medium bowl and let cool to room temperature. Add in the sugar, vanilla and then the eggs until smooth. Fold in the flour, salt, and then walnuts and stir to make a smooth batter. Pour or spoon into pan. Bake 30-40 minutes or until brownies seem just set. It is impossible to test these but if you do under do them the first time (time it for the next time: your oven, your taste, your brownie texture preference), just freeze them and serve them very chilled. As brownies bake, prepare the Real Fudge Topping. In a medium saucepan, heat the chocolate and butter together, over low heat, to melt the chocolate. Stir in condensed milk, once chocolate is melted and stir to make smooth. Remove from the heat, and beat slightly with a wooden spoon, adding in marshmallows and pinch of salt. Beat to make smooth and melt (if they do not all melt, that is fine) marshmallows. Spread on cooled brownies. Refrigerate 2-4 hours. (Keep in fridge when not serving). Cut into squares to serve or wrap in wax paper or plastic wrap and then colored tissues paper for gift giving. (I put these in heart tins dollar stores sell or in white Chinese take-out boxes you can get at art and craft stores.)
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