---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cookies, Desserts
       Yield: 32 servings
            Butter; to grease the foil
      16 tb Unsalted butter; softened
       2 c  Sugar
       8 oz Bittersweet chocolate
            - melted and slightly cooled
       2 ts Vanilla extract
       4    Eggs
       1 c  Unbleached all-purpose flour
       1 ts Salt
       1 c  Chopped walnuts
       2 c  Semisweet chocolate
       2 c  Milk chocolate
       2 c  Butterscotch bits
   PREHEAT OVEN TO 350F. Line an 8 3/4-by-13 1/2-inch glass or metal pan with
   a large piece of aluminum foil, smoothing it into the corners. Butter the
   foil. In a large bowl, cream the butter with the sugar together until it is
   light in color. Stir in the melted chocolate. Add the vanilla, then add the
   eggs, beating until blended. In another bowl, combine the flour and salt.
   Add the walnuts and all the bits, tossing to coat them with the flour.
   Scrape the flour, nuts and bits into the bowl with the butter, and stir
   with a wooden spoon just until all the ingredients are mixed. Do not
   over-beat. Scrape the batter into the prepared pan, holding the foil so
   that it does not move. Place the pan in the middle of the oven and bake
   until a toothpick inserted in the center comes out almost clean, about 50
   minutes. Remove the pan and let it stand for an hour, then cover the pan
   with foil and place it in your freezer for at least 1 1/2 hours or in your
   refrigerator overnight. Turn the cooled brownies out onto a clean
   workspace, lift off the foil and cut into 32 squares. Store in the
   refrigerator or the freezer in an airtight tin.