Title: Toffee Fudge Brownies
Categories: Brownies Chocolate Nut
Yield: 25 Servings
| 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 |
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.