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.