Triple Chip Brownies

Title: TRIPLE CHIP BROWNIES

Categories: Cookies, Desserts

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

4 Eggs

1 c Unbleached all-purpose flour

1 ts Salt

1 c Chopped walnuts

2 c Semisweet chocolate

2 c Milk chocolate

2 c Butterscotch bits

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. --