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Ingredients

1 ½ cups margarine, at room temperature 3 cups white sugar 6 eggs 1 cup unsweetened cocoa powder 2 ¼ cups all-purpose flour 1 tablespoon vanilla extract 1 ½ teaspoons salt 1 cup chopped walnuts ½ cup margarine, at room temperature 2 tablespoons instant vanilla pudding mix 3 tablespoons milk 2 cups confectioners' sugar 3 tablespoons margarine, melted ½ cup unsweetened cocoa powder ⅓ cup milk, or more as needed 1 ½ teaspoons vanilla extract 3 ½ cups confectioners' sugar 1 pinch salt

Nutrition Info

117 calories carbohydrate: 17 g cholesterol: 11.7 mg fat: 5.4 g fiber: 0.6 g protein: 1.2 g saturatedFat: 1 g servingSize: - sodium: 93.6 mg sugar: 13.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch baking pan.
In a large bowl, beat together 1 1/2 cups of margarine with sugar until light and fluffy, beat in the eggs, one at a time,fully incorporating each egg before adding the next. Mix in 1 cup of cocoa powder, the flour, and 1 1/2 teaspoons of salt. Stir in 1 tablespoon of vanilla extract and the chopped walnuts, and scoop the brownie batter into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes, set on a rack to cool.
To make the first frosting layer, beat 1/2 cup of margarine until fluffy, add the instant pudding powder and 3 tablespoons milk and mix until smooth. Gradually beat in 2 cups of confectioners' sugar. Spread the frosting on the cooled brownies and set them aside to let the frosting firm up.
For the second frosting layer, mix together 3 tablespoons of melted margarine with 1/2 cup of cocoa powder, stir in 1/3 cups milk and gradually beat in 3 1/2 cups of confectioners' sugar. Add more milk as necessary to make a smooth, spreadable frosting. Spread the second frosting on top of the first.

1 -11x17 inch pan of brownies

A little bit of effort, but well worth it!