Two kinds of chips in a custardy white brownie.
16 two-inch squares
1/2 cup butter
2 cups (12 ounces) GUITTARD CHOC-AU-LAIT VANILLA MILK CHIPS
2 large eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 cup unsifted all-purpose flour
1 cup (6 ounces) GUITTARD SEMISWEET CHOCOLATE CHIPS
Preheat oven to 325ºF. Grease 8-inch square pan.
Melt butter with 2/3 cup vanilla milk chips in top of double boiler over low heat, stirring constantly until smooth. Remove from heat; set aside.
In large bowl of electric mixer, beat eggs, sugar, and salt at high speed until very pale and thick, about 5 minutes. Blend in melted mixture and vanilla at low speed. Mix in flour just until combined. Stir in remaining vanilla milk chips and semisweet chips. Spread in prepared pan.
Bake 35-40 minutes, or until toothpick inserted in center comes out almost clean. Top will be crusty and browned. Cover pan with foil if browning too quickly. Cool before cutting into squares.
Microwave instructions: Heat butter and 2/3 cup vanilla milk chips in small microproof bowl at medium power (50% or level 5) for 2-3 minutes, stirring well after each minute initially, then at 30 second intervals until smooth. Proceed as directed above.