Yield: 36 servings
| Measure | Ingredient |
|---|---|
| 4 | Squares unsweetened chocolate |
| ¾ cup | Butter; (no substitutes) |
| 2 cups | Sugar |
| 3 | Eggs |
| 1 teaspoon | Vanilla |
| 1 cup | All-purpose flour |
| 1 cup | Coarsely chopped walnuts |
| 1 cup | Semisweet chocolate chips |
| ¼ cup | Water |
| 2 tablespoons | Butter; (no substitutes) |
| 1 cup | Whipping cream; whipped |
TOPPING
In a microwave or double boiler, melt chocolate and butter; cool for 10 minutes. Add sugar; mix well. Stir in eggs and vanilla. Add flour; mix well. Stir in the walnuts. Line a 13x9x2-inch baking pan with foil and grease the foil. Pour batter into pan. Bake at 350ø for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely. For topping, melt chocolate chips, water and butter in microwave or double boiler; stir until smooth. Cool to room temperature. Fold in whipped cream. Spread over brownies. Chill before cutting. Store leftovers in the refrigerator.
Recipe by: Taste of Home - October/November 1998 Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.