Double Chocolate Chunk Blondies

*Double Chocolate Chunk Blondies*
Makes 48

Butterscotch flavoured brownies, moist, delicious and stogged full of white and dark chocolate chunks, and toasted walnuts. Moreishly delightful!

140g of butter, melted (1/2 cup, plus 1 1/2 TBS)
400g light brown muscovado sugar (3/4 cup, plus 1 TBS lightly packed)
1 tsp vanilla extract
3 large eggs, beaten
300g plain flour (2 1/2 cups)
1 tsp baking powder
pinch of salt
50g of toasted walnuts, coarsely broken (1/3 cup)
50g of good quality white chocolate, coarsely broken (1/2 medium sized bar.  I use Green and Blacks)
50g of good quality dark chocolate, coarsely broken (1/2 of a medium sized bar.  I use Fair trade dark chocolate with 72% cocoa solids)

Preheat the oven to 180*C/350*F. gas mark 4.  Line an 8 by 12 inch baking pan with foil.  Lightly spray with cooking spray.  Set aside.

Place the butter into a large saucepan and melt over low heat.  Once melted stir in the muscovado sugar and stir in completely.  Remove the pan from the heat and allow to cool for several minutes to lukewarm.  Beat in the eggs and vanilla.  Sift together the flour, baking powder and salt.  Fold into the wet ingredients, mixing only until thoroughly blended.  Do not beat or overmix.  Spread the batter into the prepared pan.  Sprinkle the nuts and chocolates evenly over top.

Bake for 25 minutes, until just firm.  Remove from the oven and allow to cool in the pan for a few minutes.  Lift out by the foil and allow to finish cooling on a wire rack.  Cool completely before removing the foil and then cutting into squares.  Store in a tightly covered container for up to 4 days.