Fudgy Brownies

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	Creamy frosting and color sprinkles give Adele Knickels's fudgy brownies over-the-top holiday appeal.   Bob Chwedyk | Staff Photographer
	Creamy frosting and color sprinkles give Adele Knickels's fudgy brownies over-the-top holiday appeal.   Bob Chwedyk | Staff Photographer

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4 squares (1 ounce each) unsweetened baking chocolate

2 sticks (1 cup) butter or margarine

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1 cup semisweet chocolate morsels

2 cups miniature marshmallows

4 eggs

1 cup sugar

1 cup flour

1 teaspoon vanilla extract

1 cup chopped walnuts or pecans (optional)

Frosting

1 stick (½ cup) butter or margarine

3 cups powdered sugar

2/3 cup unsweetened cocoa

1 teaspoon vanilla extract

1/3 cup milk

Heat oven to 350 degrees. Grease a 9-by-13-inch pan.

Melt unsweetened chocolate, butter or margarine, and 1 cup morsels in double boiler. When completely melted, whisk in marshmallows and blend well. Take off heat and set aside.

In a large bowl, beat the eggs and add the sugar with an electric mixer until well blended. Add chocolate mixture and vanilla and blend again. Add the flour and blend well. Fold in nuts, if using.

Pour batter into prepared pan and bake for about 25 minutes. Do not overbake as brownies will dry out. Cool completely.

For the frosting: In a large bowl with an electric mixer, cream the butter until light and smooth. Add powdered sugar, cocoa and vanilla and mix until combined. Add milk about 1 tablespoon at a time until spreading consistency. Beat at highest speed for about 5 minutes until creamy. Frost cooled brownies.

If desired, garnish with additional nuts or colored sprinkles.

Serves 15 to 20.