Heat oven to 350°F.

Grease 13x9x2-inch baking pan.

Combine flour and brown sugar in large bowl.

Cut in butter until mixture resembles coarse crumbs.

Add egg; mix well. S

tir in 1-1/2 cups chocolate chips and nuts; set aside 1-1/2 cups mixture.

Press remaining crumb mixture onto bottom of prepared pan.

Bake 10 minutes.

Pour sweetened condensed milk evenly over hot crust; set aside 1/4 cup toffee bits.

Sprinkle remaining toffee bits over sweetened condensed milk.

Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top.

Bake 25 to 30 minutes or until golden brown.

Top with reserved toffee bits.

Cool completely in pan on wire rack.

Cut into bars.

Heat oven to 350°F.

Grease 15-1/2×10-1/2×1-inch jelly-roll pan.

Stir together brown sugar, butter and granulated sugar in large bowl; beat in eggs and vanilla.

Add flour and salt, beating just until blended.

Set aside 2 tablespoons each milk chocolate chips and peanut butter chips.

Stir remaining chips in batter; spread batter in prepared pan.

Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean and surface is lightly browned.

Cool completely; cut into bars.

Place remaining 2 tablespoons milk chocolate chips, remaining 2 tablespoons peanut butter chips and shortening in small microwave-safe bowl.

Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.

Drizzle over bars. About

Heat oven to 350 F.

Melt butter in 13x9x2-inch baking pan in oven.

Combine crumbs, cocoa and sugar; sprinkle over butter.

Pour sweetened condensed milk evenly on top of crumb mixture.

Top with chocolate chips and toffee bits, then nuts; press down firmly.

Bake 25 to 30 minutes or until lightly browned.

Cool completely in pan on wire rack.

Chill, if desired.

Cut into bars.

Store covered at room temperature.

Preheat the oven to 350°F (175°C).

Grease a 13x9x2-inch baking pan.

Place the butter in a large microwave-safe bowl and microwave on HIGH (100%) for 2 to 2½ minutes or until melted.

Stir in the sugar and vanilla extract.

Add the eggs one at a time, beating well after each addition.

Mix in the cocoa powder until well blended.

Add the flour, baking powder, and salt, stirring until fully incorporated.

If using, fold in the chopped nuts.

Pour the batter into the prepared baking pan and spread evenly.

Bake for 30 to 35 minutes, or until the brownies begin to pull away from the sides of the pan.

Let the brownies cool completely in the pan on a wire rack.

Frost if desired, then cut into bars and serve.

Heat oven to 350°F.

Grease 13x9x2-inch baking pan.

Add boiling water; stir until mixture thickens.

Add flour, vanilla and salt; blend completely.

Stir in chocolate chips.

Pour into prepared pan. 3.

Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan.

Cool completely in pan on wire rack.

Frost if desired.

Cut into squares.

Heat oven to 350°F.

Grease 13x9x2-inch baking pan.

Spread batter into prepared pan.

Bake 40 minutes or until brownies begin to pull away from sides of pan.

Cool in pan on wire rack.

Refrigerate.

Cut into bars.

Heat oven to 350°F. (325°F. for glass dish).

Melt butter in oven in 13x9x2-inch baking pan.

Sprinkle graham cracker crumbs over butter; pour sweetened condensed milk evenly over crumbs.

Top with 2 cups chocolate chips and peanut butter chips; press down firmly.

Bake 25 to 30 minutes or until lightly browned.

Cool completely in pan on wire rack.

In small microwave-safe bowl, place 1 cup chocolate chips and shortening.

Drizzle over top of bars.

Heat oven to 350°F.

Grease 8-inch square baking pan.

Combine butter, sugar and vanilla in bowl.

Add eggs; beat well with spoon.

Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended.

Spread batter evenly into prepared pan.

Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan.

Cool completely in pan on wire rack.

Cut into bars

Heat oven to 325°F.

Grease bottom of 13x9x2-inch baking pan.

Beat butter, cream cheese and sugar in large bowl until light and fluffy.

Beat in eggs and vanilla.

Combine flour, cocoa, baking powder and salt; gradually add to butter mixture until well blended.

Stir in nuts.

Spread batter into prepared pan.

Bake 35 to 40 minutes or just until brownies begin to pull away from sides of pan.

Cool completely in pan on wire rack.

Cut into bars