Fudge-Topped Brownies

1 cup butter (no substitutes)

4 squares (1 ounce each) unsweetened chocolate

2 cups sugar

2 teaspoons vanilla extract

4 eggs

1-1/2 cups all-purpose flour 

1 teaspoon baking powder 

1/2 teaspoon salt

1 cup chopped walnuts 

TOPPING:

4-1/2 cups sugar 

1 can (12 ounces) evaporated milk 

1/2 cup butter (no substitutes) 

1 package (12 ounces) semisweet chocoiate chips

1 package (11-1/2 ounces) milk chocolate chips

1 jar (7 ounces) marshmallow creme

2 teaspoons 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 in to a greased 13-in. x 9-in. x 2-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 to a boil over medium heat. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat. Stir in chips, creme and vanilla; beat until smooth. Add nuts. Spread over warm brownies. Freeze until firm. Cut into 1-in. squares. Store in the refrigerator. 

Yield: about 10 dozen.