Recipe: Lester's Double Chunk Butterscotch Brownies

LESTER'S DOUBLE CHUNK BUTTERSCOTCH BROWNIES
(using semi-sweet chocolate and white chocolate chunks)

1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 pound unsalted butter, melted
1 1/2 cups tightly packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces semisweet chocolate, chopped into 1/4 inch chunks
4 ounces white chocolate, chopped into 1/4 inch chunks

Preheat the oven to 350 degrees F.

In a sifter combine the flour, baking powder, and salt. Sift onto a large piece of wax paper and set aside until needed.

Place the butter and brown sugar in a 7-quart bowl and whisk to combine. Add the eggs and vanilla extract and whisk until smooth.

Add the sifted dry ingredients and use a rubber spatula to incorporate. Add the semisweet and white chocolate chunks and stir to incorporate. Pour the batter into the non stick baking pan.

Bake on the center rack of the preheated oven for 25 minutes until set in the center. Remove the pan from the oven and allow to cool at room temperature for 1 hour before cutting.

Cut brownies into 24 (2-inch) squares. Serve immediately or store in a tightly sealed plastic container

Makes 24 squares
Source: Death by Chocolate Cookies by Marcel Desaulniers