Preheat oven to 350°
Yield 24 Delightful Brownies
2 1/2 C All Purpose Flour, divided
1 C Granulated Sugar
1 C Firmly Packed light Brown Sugar
3 Large Eggs
3/4 C, or 1 1/2 sticks butter or your favorite substitute, softened
1 t Vanilla Extract
1/3 C Unsweetened Cocoa Powder
1 T Butter, or your favorite substitute, melted
1 C Semi Sweet Mini Chocolate baking bits, divided
2 1/2 T Baking Powder
1/2 t Sea Salt
Lightly grease 13 X 9 X 2" baking pan, set aside. In a large bowl, cream 3/4 C butter and Sugars till light and fluffy. Beat in Eggs and Vanilla.
In medium bowl, combine 2 1/4 C Flour, Baking Powder and Sea Salt; blend into creamed mixture. Divide batter in half. Blend together cocoa powder and melted butter; stir into one half of the dough. Spread cocoa dough evenly into prepared baking pan. Stir remaining 1/4 C Flour and 1/2 C
Semi Sweet Chocolate Mini Baking Bits into remaining dough; spread evenly over cocoa dough in pan. Sprinkle with remaining bits. Bake 25 to 30 minutes or till edges start to pull away from sides of pan. Cool completely. Flip upside down onto cutting board and ice and sprinkle with more bits, if desired. I find them to be sweet enough without icing. Cut into brownies and store in a tight container, if you have any left.