Fudgy nut brownies is a special recipe for many an open house and potluck dinner. It came from an old roommate, who is now a grandmother. From Ruth Stern of Shadow Hills California.

Ingredients

2-1/2 cups semisweet chocolate chips

1 cup butter

1 cup sugar

1/4 teaspoon salt

4 eggs

2 teaspoons vanilla extract

3/4 cup all-purpose flour

1 cup coarsely chopped hazelnuts

TOPPING:

12 squares (1 ounce each) semisweet chocolate

1 tablespoon shortening

3 squares (1 ounce each) white baking

chocolate

Method 

In a heavy saucepan or microwave, melt chocolate chips and butter; stir until smooth. 

Add sugar and salt; stir until dissolved. Cool for 10 minutes.

Stir in eggs, vanilla, flour and nuts. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. 

Bake at 350° for 25-30 minutes or until a toothpick inserted near center comes out with moist crumbs (do not overbake). Cool completely on a wire rack.

For topping, melt semisweet chocolate and shortening in a heavy saucepan or microwave; stir until smooth. Spread over brownies. Melt white chocolate; cool slightly.

Pour into a small heavy-duty resealable plastic bag; cut a small hole in corner of bag. 

Pipe thin lines 1 in. apart widthwise. Beginning about 1 in. from a wide side, gently pull a toothpick through the lines to the opposite side.

Wipe toothpick clean. Then pull toothpick through lines in opposite directions.

Repeat over entire top at 1-in. intervals. Cut into bars. Yield: about 2-1/2 dozen.