White Chocolate Chunk Brownie

• *24 oz bittersweet (72 %) chocolate
• *6 sticks butter ( not salted)
• *32 oz. sugar
• *12 eggs
• *3 tsp. baking powder
• *15 oz flour, sifted
• *6tsp. McCormick Vanilla
• *20 oz. white chocolate rondos (33 % coco butter)

1. *Preheat oven to 350 degrees.
2. *Lightly brush 2 baking pans with vegetable oil and cover with aluminum foil, the sides overhanging.
3. *Weigh all ingredients in advance.
4. *Combine dark chocolate and butter in a microwaveable bowl and melt in intervals, stirring after each wave until mixture is melted.
5. *Pour into Kitchen Aid with paddle attachment.
6. *Add sugar and combine well and it has dissolved
7. *Add 1 egg at a time
8. *Spoon in flour and baking powder
9. *Add Vanilla
10. *Add white chocolate rondos until just combined.
11. Divided batter between the pans and bake for 35 min. in middle of oven.
12. Take out, let cool and freeze. Once frozen, take out invert the cake onto a cutting board, peel off the foil and cut into desired portions, wrap in saran wrap and freeze until ready to use.
13. Or decorate as a cake.

bittersweet, butter, sugar, eggs, baking powder, flour, vanilla, white chocolate rondos

Taken from www.epicurious.com/recipes/member/views/white-chocolate-chunk-brownie-1211034 (may not work)