|Unsweetened chocolate||4 Ounce (4 Squares, 1 Ounce Each)|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Sugar||2 Cup (32 tbs)|
|Eggs||3 , beaten|
|Vanilla extract||1 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Chopped pecans/Walnuts||1 Cup (16 tbs)|
|Marshmallow creme||7 Ounce (1 Jar)|
|Semi sweet chocolate square||1 Ounce (1 Square)|
In a saucepan over low heat, stir unsweetened chocolate and butter until chocolate is melted.
Remove from the heat; stir in sugar.
Cool for 10 minutes.
Blend in eggs and vanilla.
Stir in flour and nuts.
Pour into a greased foil-lined 13-in.x 9-in.x 2-in.baking pan.
Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean (do not overbake).
Immediately drop marsh-mallow creme by spoonfuls over hot brownies; spread evenly.
Cool on a wire rack.
Lift out of the pan; remove foil.
Place on serving tray.
For web decoration, melt semisweet chocolate and pour into a small resealable plastic bag.
Cut a small hole in one corner of the bag; drizzle chocolate over creme in a spiderweb design.