Killer Triple Chip Brownies

Killer Triple Chip Brownies
Yield: 32 Servings
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 t Salt
1 c Chopped walnuts
2 c Semisweet chocolate
2 c Milk chocolate
2 c Butterscotch bits
Instructions:
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.