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3/4 cup (1 1/2 sticks) butter softened
1 cup Granulated sugar
1 cup Firmly packed light brown sugar
3 large Eggs
1 teaspoon Vanilla extract
2 1/2 cups All-purpose flour -- divided
2 1/2 teaspoon Baking powder
1/2 teaspoon Salt
1/3 cup Unsweetened cocoa powder
1 tablespoon Butter -- melted
1 cup Milk chocolate baking bits
Preheat oven to 375F. Lightly grease a 13 x 9 x 2-inch baking pan, set aside. Cream butter and sugars until light and fluffy, beat in vanilla and eggs.
Stir in 2 1/4 cups flour mixed with baking powder and salt, blend well. Divide batter in half. Blend together cocoa powder and melted butter, stir into
one half the dough; spread evenly into prepared baking pan. To the remaining dough, stir in 1/4 cup flour and 1/2 cup Semi-Sweet Chocolate Baking Bits
spread evenly over cocoa dough in pan. Sprinkle with remaining 1/2 cup baking bits. Bake 25 to 30 minutes or until edges start to pull away from sides
of pan. Cool completely. Cut into bars. Store in tightly covered container.
Yield: 24 brownies
1 cup Granulated sugar
1 cup Firmly packed light brown sugar
3 large Eggs
1 teaspoon Vanilla extract
2 1/2 cups All-purpose flour -- divided
2 1/2 teaspoon Baking powder
1/2 teaspoon Salt
1/3 cup Unsweetened cocoa powder
1 tablespoon Butter -- melted
1 cup Milk chocolate baking bits
Preheat oven to 375F. Lightly grease a 13 x 9 x 2-inch baking pan, set aside. Cream butter and sugars until light and fluffy, beat in vanilla and eggs.
Stir in 2 1/4 cups flour mixed with baking powder and salt, blend well. Divide batter in half. Blend together cocoa powder and melted butter, stir into
one half the dough; spread evenly into prepared baking pan. To the remaining dough, stir in 1/4 cup flour and 1/2 cup Semi-Sweet Chocolate Baking Bits
spread evenly over cocoa dough in pan. Sprinkle with remaining 1/2 cup baking bits. Bake 25 to 30 minutes or until edges start to pull away from sides
of pan. Cool completely. Cut into bars. Store in tightly covered container.
Yield: 24 brownies
