---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TOFFEE FUDGE BROWNIES
  Categories: Brownies, Chocolate, Nuts
       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.
  
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