Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Cookies, Desserts

  4. Yield: 32 servings

  5. Butter; to grease the foil

  6. 16 tb Unsalted butter; softened

  7. 2 c Sugar

  8. 8 oz Bittersweet chocolate

  9. - melted and slightly cooled

  10. 2 ts Vanilla extract

  11. 4 Eggs

  12. 1 c Unbleached all-purpose flour

  13. 1 ts Salt

  14. 1 c Chopped walnuts

  15. 2 c Semisweet chocolate

  16. 2 c Milk chocolate

  17. 2 c Butterscotch bits

  18. 350F. Line an

  19. 8 3/4-by-13 1/2-inch glass or metal pan with

  20. a large piece of aluminum foil, smoothing it into the corners. Butter the

  21. foil. In a large bowl, cream the butter with the sugar together until it is

  22. light in color. Stir in the melted chocolate. Add the vanilla, then add the

  23. eggs, beating until blended. In another bowl, combine the flour and salt.

  24. Add the walnuts and all the bits, tossing to coat them with the flour.

  25. Scrape the flour, nuts and bits into the bowl with the butter, and stir

  26. with a wooden spoon just until all the ingredients are mixed. Do not

  27. over-beat. Scrape the batter into the prepared pan, holding the foil so

  28. that it does not move. Place the pan in the middle of the oven and bake

  29. until a toothpick inserted in the center comes out almost clean, about 50

  30. minutes. Remove the pan and let it stand for an hour, then cover the pan

  31. with foil and place it in your freezer for at least 1 1/2 hours or in your

  32. refrigerator overnight. Turn the cooled brownies out onto a clean

  33. workspace, lift off the foil and cut into 32 squares. Store in the

  34. refrigerator or the freezer in an airtight tin. --


Send feedback