Butterscotch Bars

• 1 stick Butter
• 1/2 cups Bittersweet Chocolate Chips
• 4 ounces, weight 66% Dark Chocolate Cocoa Bar, Chopped
• 1-1/2 cup Flour
• 1/4 cups Unsweetened Cocoa Powder
• 1-1/2 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1-1/4 cup Light Brown Sugar
• 3 whole Eggs
• 1-1/2 teaspoon Vanilla Extract
• 1-1/2 cup Butterscotch Chips

1. In a medium saucepan over medium heat, melt butter, chocolate chips and chopped cocoa bar, stirring frequently. Remove from heat. Let it cool for 15 minutes.
2. In a medium bowl, sift together flour, cocoa powder, baking powder and salt.
3. In a large bowl using an electric mixer, beat sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in cooled chocolate mixture just until blended. Add the flour mixture in 3 batches, mixing on low speed until just combined. Fold in butterscotch chips. Refrigerate the dough for at least 1 hour.
4. Preheat oven to 325u0b0F. Spray a baking dish. I used an irregular shaped heart shaped dish and coated it with non-stick spray. A 9x13" dish would work too.
5. Pour batter into dish. Bake for 30 minutes. Top should be firm and a toothpick inserted in the center should come out clean. Serve and enjoy!

butter, bittersweet chocolate chips, chocolate cocoa, flour, ubc, baking powder, ubc, light brown sugar, eggs, vanilla, butterscotch chips

Taken from tastykitchen.com/recipes/desserts/butterscotch-bars-5/ (may not work)