Toffee Fudge Brownies

Toffee Fudge Brownies

Ingredients:

• 6 Heath bars; 6 3/8 oz; broken
• 1 c Walnuts; chopped
• 1 1/4 c Sugar
• 5 oz Unsweetened chocolate; chop
• 1/2 c Butter; soft
• 4 Eggs
• 1 tb Vanilla
• 1/4 ts Salt
• 2/3 c Flour

Instructions:

Position rack in center of oven and preheat to 325~F. Grease and flour
9 inch square baking pan. STEEL KNIFE: Combine toffee and walnuts
in work bowl and chop coarsely using 6 to 8 on/off turns. Remove from
work bowl and set aside. Combine sugar and chocolate in work bowl
and mix using 6 on/off turns, then process until chocolate is as fine as
sugar, about 1 minute. Add butter and blend 1 minute. Add eggs,
vanilla and salt and blend until fluffy, about 40 seconds, stopping as
necessary to scrape down sides of work bowl. Add flour and toffee
mixture and blend using 4 to 5 on/off turns, just until flour is
incorporated; do not overprocess (remove Steel Knife and blend
mixture gently with spatula if necessary to mix in flour completely).
Turn batter into prepared pan, spreading evenly. Bake until tester
inserted in center comes out almost clean, about 50 minutes (for
firmer, cakelike brownies, bake about 5 minutes longer). Let cool in
pan on rack. Cut into 1 3/4-inch squares. Store in airtight container.
These are dark, moist and crunchy with bits of toffee candy.