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
- 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.
- 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.
- Transfer the brownies to a wire rack to cool completely before cutting into squares.
(C) 2015 Valerie Renèe