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White Chocolate Chunk Butterscotch Brownies
From Brownies to Die For!, by Bev Shaffer

This makes a thin brownie that's crusty on top and soft in the center. Recipes for butterscotch versions of brownies abound, but my all-time favorite is one I created for a White Chocolate Sensations cooking class, using what makes homemade taste extra special. In this case, it's the addition of lots and lots of excellent white chocolate chunks (and a few bittersweet for good luck)!


1 cup unsalted butter, softened to room temperature
1 cup firmly packed light brown sugar
1/2 cup firmly packed dark brown sugar
2 large eggs, lightly beaten
1 tsp pure vanilla extract
1 cup unbleached, all-purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
5 oz white chocolate, coarsely chopped
3 oz bittersweet chocolate, coarsely chopped


Heat oven to 350F (175C). Lightly grease a 13x9" baking pan.

In a large bowl of an electric mixer, beat the butter with sugars on medium speed until light and fluffy, stopping often to scrape bowl and paddle. Add eggs and vanilla and mix.

Add flour, baking powder, and salt a little at a time, at low speed, stopping often to scrape bowl and paddle and mixing just until combined. Stir in chocolates. Spread into prepared pan. Bake for 25 minutes or until top is done and a cake tester or toothpick inserted near the center comes out with a few moist crumbs attached. Cool pan completely on a wire rack. Cut into bars.

Yield: Makes 2 to 3 dozen.

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