This is a wonderful recipe adapted from Brownies to Die For by Bev Shaffer. These have a crunchy, buttery top and a moist gooey center filled with white and dark chocolate. They are fabulous served with vanilla ice cream.
White Chocolate Chunk Butterscotch Brownies
1 cup butter, softened
1 cup light brown sugar
1/2 cup dark brown sugar
2 eggs, lightly beaten
1 tsp vanilla
1 cup flour
1 -1/2 tsp baking powder
1/2 tsp salt
5 oz white chocolate, coarsely chopped
4 oz semisweet chocolate morsels
1. Beat butter and sugars on medium speed until light and fluffy. Add eggs and vanilla and mix.
2. Add flour, baking powder, and salt, a little at a time, at low speed, and mix just until combined. Stir in chocolates. Line a 13 x 9" pan with greased parchment paper and spread batter onto the parchment.
3. Bake for 25 minutes or until top is done and a toothpick inserted into the center comes out with a few moist crumbs attached. Cool pan completely on a wore rack. Cut into bars.
I used Baker's white chocolate the first time and Ghirardelli the second time. I personally thought the Ghirardelli tasted richer and creamier.
Beat ingredients together with a mixer:
Coarsely chop the white chocolate:
Add the chocolate morsels:
Spread batter onto a parchment paper-lined pan. Bake at 350 for 25 minutes. Cool on a wire rack. Cut into bars.