It's very chocolatey! The topping is sticky-ish. I think putting the nuts on top was a good choice. Grandma says it would be good with some vanilla ice cream, Grandpa suggested it with coffee, and my sister (#3) says it's just "too chocolatey."
**Mom Note: we cut this recipe into large pieces, not realizing how rich they are. You really only need a 1-inch by 1-inch square to be a complete dessert. Anything else is really just too much.
Fudge Topped Brownies
2 cups sugar
1 cup all-purpose flour
2/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 cup milk
3 teaspoons vanilla extract, divided
1 cup chopped nuts, if desired (I used a handful)
2 cups (12 ounces) semi-sweet chocolate chips
1 (14-ounce) can sweetened condensed milk
Dash of salt
1. Preheat oven to 350*F. In large mixing bowl, combine butter, sugar, flour, cocoa, baking powder, eggs, milk, and 1-1/2 teaspoons vanilla; mix well. Stir in nuts, if desired (I skipped this step). Spread in greased 13x9-inch baking pan. Bake 40 minutes or until brownies begin to pull away from sides of pan.
2. Meanwhile, in heavy saucepan over low heat, melt chips with sweetened condensed milk, remaining 1-1/2 teaspoons vanilla, and salt. Remove from heat. Immediately spread over hot brownies. Cool. Chill. Cut into bars. Store covered at room temperature.
Makes 3 to 3-1/2 dozen brownies
This recipe came from the Eagle Brand Collection (2003 issue), ISBN 0-7853-7973-8 However their website offers an updated version here.