Brownie:
4 squares (1 oz. ea.) unsweetened chocolate
2 cups sugar
1 cup all-purpose flour

Fudge Topping:
1 cup butter 4 eggs
2 teaspoons vanilla
4 cups sugar
1 1/3 cups milk
2 1/2 pint jars marshmallow creme
1 16 oz. jar chunky-style peanut butter, (Laura Scudder’s Natural is what I use)
1 12 oz. package (2 cups) semi-sweet chocolate chips
2 teaspoons vanilla

Ganache Topping:
1 1/2 cups heavy whipping cream
1 1/2 cups bittersweet or semi-sweet chocolate, chopped
Preheat oven to 350. Line deep 9 x 13 inch pan (or slightly larger) with parchment paper. Spray with Pam cooking spray.

For Brownie layer:
Melt chocolate and butter in small heavy saucepan over low heat (or microwave), stirring until completely melted; cool. Beat sugar and eggs in large bowl until light and fluffy. gradually whisk chocolate mixture into egg mixture. Stir in flour and vanilla. Spread batter evenly in prepared pan. Bake 30 minutes or just until set. Do not over bake.

For Fudge layer:
Make this while brownie layer is baking. Butter sides of heavy 4 – 5 quart saucepan. In it combine the sugar and milk. Stir over medium heat till sugar dissolves and mixture boils. Boil for 5 minutes. Remove from heat; quickly add 2 jars marshmallow crème, peanut butter, chocolate chips and vanilla. Stir till smooth and blended. Remove brownies from oven and immediately pour topping evenly over hot brownies. Cool in pan on wire rack. Place in freezer until firm.

For Ganache layer:
Heat heavy cream in saucepan until hot but not boiling. Remove from heat and add chopped chocolate, stir till smooth. Pour over top of frozen/firm brownie fudge, and smooth. Place in refrigerator till set. Score. Remove by holding the sides of the parchment paper and lifting out. Cut in to approximately 1” pieces. Serves a crowd.

ENJOY!

In 2008, Kravet partnered with Traditional Home magazine for the Designers Dish recipe contest, where designers were encouraged to submit their favorite recipes. All entries were prepared and judged in the Traditional Home test kitchen, then narrowed down to two winners. In the past two issues of inspired.news, we have featured the two winning recipes. However, the contest brought us more fantastic recipes than we had winners, so we’ve decided to continue printing some of the other noteworthy entries. Bon appétit!