Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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