Quadruple The Chocolate Brownies – Recipe

Quadruple Chocolate Brownies


5 sticks organic sweet cream unsalted butter, softened

1 pound Bakers unsweetened chocolate, chopped

5 1/2 cups sugar

16 large eggs

2 tablespoons pure vanilla extract

2 teaspoons kosher salt

3 3/4 cups King Arthur all-purpose flour

1/2 pound Bakers bittersweet chocolate, chopped into 1/2-inch pieces

1/2 pound Ghiradelli white chocolate, chopped into 1/2-inch pieces

1/2 pound Nestle Toll House milk chocolate, chopped into 1/2-inch pieces


  1. Preheat the oven to 300°. Line the bottoms of two 9-by-13-inch baking pans with parchment paper. In a large saucepan, melt the butter with the unsweetened chocolate over low heat, stirring frequently, until melted. In a large bowl, whisk the sugar with the eggs, vanilla and salt. Add the melted chocolate and whisk until smooth. Add the flour and whisk until incorporated. Stir in 5 ounces of each of the chopped chocolates. Spread the batter in the prepared pans.
  2. Place the remaining chopped chocolates separately in 3 small microwave-safe bowls and melt. Using a spoon, drizzle the melted chocolates over the batter. Using a table knife, make swirls in the batter for a marbled effect. Bake the brownies for about 35 minutes, rotating the pans halfway through, until the tops are shiny and the brownies are set.
  3. Transfer the brownies to a wire rack to cool completely before cutting into squares.

(C) 2015 Valerie Renèe

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