Use the size pan specified in the recipe. To check the width
of a pan, measure across the top from inside edge to inside edge.
Cut the baked brownie recipe into bars, squares or other shapes when completely cool
unless the recipe specifies differently. This helps prevent the bars from
crumbling.
Store bar cookies or brownies in a tightly covered
container, or leave them in the pan and cover tightly with aluminum foil.
Triple Chip Brownies
Butter; to
grease the foil
16 T. Unsalted butter; softened
2 C. Sugar
8 oz. Bittersweet chocolate melted and slightly cooled
2 t. 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
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.
