Double-Chocolate Chunk Brownies

Ingredients

• 1 cup butter 
• 1 cup granulated sugar 
• 1 cup brown sugar packed
• 2 teaspoons vanilla 
• 4  eggs 
• 1.3 cups flour all-purpose
• 0.8 cup cocoa powder 
• 0.3 teaspoon salt 
• 1 cup bittersweet chocolate 
• 1 cup chocolate chips white
• 1.5 cups powdered sugar 
• 0.3 cup cocoa powder 
• 0.3 cup butter softened
• 2 tablespoons milk 
• 0.5 cup chocolate chips white
• 1 teaspoon vegetable oil 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• hand mixer
• microwave

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. In 4-quart saucepan, melt 1 cup butter over medium heat; remove from heat.
2. Mix in granulated and brown sugar, vanilla and eggs until well blended. Stir in flour, 3/4 cup cocoa and salt until well blended. Stir in 1 cup each semisweet and white chocolate chunks.
3. Spread in pan.
4. Bake 30 to 35 minutes or until set. Cool completely, about 1 hour.
5. In large bowl, beat powdered sugar, 1/4 cup cocoa, 1/4 cup butter and enough of the milk with electric mixer on low speed until frosting is smooth and spreadable.
6. Spread over brownies.
7. In microwavable container, microwave 1/2 cup white chocolate chunks and the oil uncovered on High 30 to 60 seconds, stirring once or twice, until thin enough to drizzle.
8. Place in small plastic food-storage bag; cut small hole in corner of bag.
9. Drizzle over frosting. For brownies, cut into 6 rows by 4 rows.