"Killer" Triple Chip Brownies
Makes 32 Brownies
These totally decadent brownies are crisp on the top and ooey-gooey fudgy on the inside. I sent them to my kids at camp for years. When the owners decided not to allow sweets, several counselors asked for the recipe. While you can eat them warm, they're actually better when cooled.
Butter to grease the foil
16 tablespoons (2 sticks) unsalted butter, softened
2 cups sugar
8 ounces semi- or bittersweet chocolate, melted and slightly cooled
2 teaspoons vanilla
1 cup unbleached all-purpose flour
1 teaspoon salt
1 cup chopped walnuts
1 cup each bitter-sweet chocolate, milk chocolate, and butterscotch bits
- Preheat the oven to 350 degrees. Line an 8-3/4- x 13-1/2-inch glass or metal plan with a piece of foil large enough so the ends extend beyond the pan, smoothing it into the corners. Butter the foil.
- In a large bowl, cream the butter and sugar until light in color. Stir in the melted chocolate, add the vanilla, then the eggs, and blend.
- In another bowl, combine the flour and salt. Add the walnuts and all the bits, tossing to coat with the flour. Add the flour, nuts, and bits to the butter, and stir with a wooden spoon just until all the ingredients are mixed. Don't over mix.
- Scrape into the pan, holding the foil so it doesn't move, and bake in the middle of the oven until a toothpick inserted in the center comes out almost clean, about 50 minutes.
- Remove the pan and let stand for an hour, then cover and refrigerate for at least 1-1/2 hours or until firm. Turn brownies onto a clean workspace, lift off the foil, and cut into 32 squares. Refrigerate or freeze in an airtight tin.