Killer Triple Chip Brownies
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
1 c Unbleached all-purpose flour
1 t 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.
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart