PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
COMBINE flour, baking soda and salt in small bowl. Microwave sugar, butter and water in a large, microwave-safe bowl on HIGH (100%) power for 4 to 5 minutes or until mixture bubbles, stirring once. Add Choco Bake; stir.
STIR in eggs, one at a time, until incorporated. Stir in vanilla extract. Add flour mixture; stir well. Stir in nuts. Pour into prepared baking pan.
BAKE for 15 to 20 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.
FOR SAUCEPAN METHOD:
HEAT sugar, butter and water in a medium saucepan just to boiling, stirring constantly. Remove from heat. Add Choco Bake; stir. Proceed as above.
CREAM CHEESE BROWNIE VARIATION:
PREPARE brownie batter; do not pour into pan. Beat 8 ounces softened cream cheese, 1/2 cup granulated sugar and 1 teaspoon vanilla extract in small mixer bowl until smooth. Beat in 1 egg. Pour brownie batter into pan. Spoon cream cheese mixture over top; swirl with spoon. Bake for 20 to 25 minutes.
PEANUT BUTTER BROWNIE VARIATION:
PREPARE brownie batter without nuts; do not pour into pan. Combine 1/2 cup peanut butter, 3 tablespoons granulated sugar and 2 tablespoons milk in a microwave-safe bowl. Microwave on HIGH (100 %) power for 45 seconds; stir until smooth. Pour brownie batter into pan. Spoon peanut butter mixture over top; swirl with spoon. Bake for 20 to 25 minutes.
ROCKY ROAD BROWNIE VARIATION:
PREPARE brownie batter without nuts; bake as directed. While still hot, sprinkle with 1 1/2 cups miniature marshmallows, 1/3 cup chopped nuts and 3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels. Bake for 2 to 3 minutes or until marshmallows are puffed and morsels are shiny.