Sunday, June 8, 2014

Quadruple chocolate brownies

Brownie lovers, listen up. These brownies are made with FOUR types of chocolate. Count 'em: unsweetened, milk, bittersweet and white chocolate. Seriously. Do I have your attention yet?

The original recipe below makes enough to feed a huge crowd (it makes TWO 9"x13" pans), so unless you are taking these to a party or simply have a massive chocolate craving coming on, I highly recommend either halving or quartering the recipe like I did.

And how did they taste? Outrageous, as expected. Surprisingly, they weren't too sweet or chocolate-y at all. I actually recommend adding a bit of instant espresso powder or instant coffee granules to bring out the intensity of the chocolate. The edges of the brownies were slightly crisp, and the insides were soft and fudgy, just like a brownie should be.

I brought these to skating class one evening, and they were gone within a minute. Hmm, so maybe you should bake the full recipe below.

Quadruple chocolate brownies

  • 1 and 1/4 pounds (5 sticks) unsalted butter, softened
  • 1 pound unsweetened chocolate, chopped
  • 5 and 1/2 cups sugar
  • 16 large eggs
  • 2 TBSP pure vanilla extract
  • 1 and 1/2 teaspoons kosher salt
  • 3 and 3/4 cups all-purpose flour
  • 1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces
  • 1/2 pound white chocolate, chopped into 1/2-inch pieces
  • 1/2 pound milk chocolate, chopped into 1/2-inch pieces
Directions 
Preheat your oven to 300°F.

Line two 9"x13" baking pans with parchment paper or use a silicone baking pan like I did. Set aside.

In a large saucepan set over low heat, melt the butter and unsweetened chocolate. Keep stirring until the chocolate and butter have completely melted and the mixture is nice and uniform.

In a large bowl, whisk the sugar, eggs, vanilla and salt. Add the melted chocolate/butter mixture and mix until the batter is smooth. Slowly add the flour and mix until just incorporated. Gently fold in 5 ounces each of the bittersweet, white and milk chocolates. Transfer the batter to your prepared baking pans.

In 3 separate small bowls, melt the remaining chopped chocolate and microwave until they are completely melted. Drop the melted chocolates on top of the brownie batter and use a knife or toothpick to drag the chocolate to make swirls.

Bake the brownies for approximately 35 minutes or until the tops are shiny and the pan is no longer jiggly. Do not overbake these. A toothpick inserted in the center will come out wet since there is melted chocolate in the batter.

Remove the brownies from the oven, allow to cool completely, and cut into squares. Brownies should be stored at room temperature in an airtight container and will keep for several days. They can also be frozen and reheated.

Yield: Two 9"x13" pans; I quartered the recipe and got one 8x8 inch pan (about 16 brownies)

Source: Michael Rechiuti, via Food and Wine

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