PREHEAT oven to 350° F. Grease 13 x 9 inch baking pan.
MICROWAVE sugar, butter and water in large, microwave-safe bowl on HIGH (100%) power for 4 to 5 minutes or until mixture bubbles. Remove from heat. Add Choco Bake; stir.
ADD in eggs, one at a time, until blended. Stir in vanilla extract. Add flour, baking
soda and salt; 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 in pan on wire rack.
FOR SAUCEPAN METHOD:
HEAT sugar, butter and water in medium, heavy-duty saucepan stirring constantly just to boiling. 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.