Perfect Double-Chocolate Brownies

8 oz unsweetened baking chocolate, chopped 11/2 sticks (3/4 cup) butter or margarine (not spread), cut up 2 cups sugar 4 large eggs 2 tsp vanilla extract 11/2 cups all-purpose flour 1 tsp baking powder 11/4 cups chopped walnuts 11/4 cups white chocolate chips PREPARATION

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    Default Perfect Double-Chocolate Brownies

    8 oz unsweetened baking chocolate, chopped
    11/2 sticks (3/4 cup) butter or margarine (not spread), cut up
    2 cups sugar
    4 large eggs
    2 tsp vanilla extract
    11/2 cups all-purpose flour
    1 tsp baking powder
    11/4 cups chopped walnuts
    11/4 cups white chocolate chips
    PREPARATION
    1. Heat oven to 350F. Line a 13 x 9-in. baking pan with foil, letting foil extend about 2 in. at ends; grease foil.



    2. Microwave chocolate and butter in a medium bowl on high 1 minute, then stir. Repeat at 30-second intervals until melted and smooth. (Or melt chocolate and butter in a saucepan over low heat, stirring until smooth.) Let cool until warm.



    3. Beat sugar, eggs and vanilla in a large bowl with mixer on medium-high 3 minutes until pale. Beat in chocolate mixture. Stir in flour, baking powder and 1 cup each nuts and chips. Spread in prepared pan; sprinkle with rest of nuts and chips.




    4. Bake 30 minutes or until a pick inserted in center comes out with moist crumbs attached. Remove pan to a wire rack to cool completely. Lift foil by ends onto cutting board. Cut brownie into 24 bars.



    Planning Tip: Can be refrigerated airtight with wax paper between layers up to 2 weeks or frozen up to 11/2 months.

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