Killer Triple Chip Brownies

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Killer Triple Chip Brownies

From Tracy Lynn (cocoa creations 2004)

Yield: 32 Servings

 

Ingredients:

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 t Salt

1 c Chopped walnuts

2 c Semisweet chocolate

2 c Milk chocolate

2 c Butterscotch bits

 

Instructions:

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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