Be sure to use the right size pan. If the size is
off, the depth of the batter will change and the brownies will require a
different baking time.
Be sure to grease and flour the pan or the brownies are apt to stick to the pan.
Lining the pan with foil first makes it easy to get the brownies out of the pan.
Smooth the foil out the best you can. Make sure to grease the foil also. If you
make the foil long enough you can use it for handles to help remove the brownies
from the pan.
Toffee Fudge Brownies
6 Heath candy bars, broken up
1 cup chopped walnuts
1 1/4 cups sugar
5 ounces unsweetened chocolate, chopped
1/2 cup butter, softened
4 eggs
1 tablespoon vanilla
1/4 teaspoon salt
2/3 cup flour
Position rack in center of oven and preheat to 325ºF. Grease and flour 9 inch
square baking pan. In food processor, 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 blade 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.
