3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2 inch cubes
3 1/2 ounces unsweetened chocolate, chopped
3/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 2/3 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cup walnut pieces (about 4 ounces), toasted, cooled
5 1.4 ounce Heath English toffee candy bars, chopped
Preheat oven to 350 degrees.
Butter and flour 13x9x2 inch metal baking pan.
Stir butter and chocolate in heavy small saucepan over low heat until melted and smooth.
Cool to lukewarm.
Whisk flour, salt, and baking soda in small bowl to blend.
Using electric mixer, beat sugar, eggs, and vanilla in large bowl until thick and billowy, about 3 minutes.
Beat in chocolate mixture, then flour mixture.
Fold in walnuts.
Transfer to pan.
Bake brownies until puffed and tester inserted into center comes out with a few crumbs attached, about 28 minutes.
Sprinkle brownies evenly with chopped toffee bars.
Cool in pan on rack.
Cut into squares.
Makes about 18.
NOTE: Brownies can be made 1 day ahead. Cover, store at room temperature.)
Bon Appetit September 2004