A few months ago when I first started baking seriously, I decided I wanted to hit the books- cookbooks that is. I ordered a few that I thought to be the “Bibles” of the cooking world, among those was Dorie Greenspan’s Baking From My Home to Yours. If I could recommend one baking cookbook it would be this one, order it! I have been lost in the glossy pages filled with beautiful pictures for weeks now. Dorie I love you. I have about a million recipes marked in this book to try but here’s the first one I am blogging about, Quintuple Chocolate Brownies. Not double, not triple, not quadruple, but QUINTUPLE. Crazy, it should be illegal, except it’s delicious!
These brownies live up to the amazing taste that their name implies; they are the best fancy brownies I have ever had. I say the best fancy brownies because I’m still on a search for the perfect traditional brownies, no fancy stuff added. They are called Quintuple Chocolate Brownies
because, you may have guessed it, they have FIVE different kinds of chocolate. Cocoa powder, unsweetened chocolate, semisweet chocolate, milk chocolate chunks, and white chocolate. Is your jaw on the floor? IT SHOULD BE! These brownies are more like fudge than normal cakey brownies and the flavor combination reminds me of a Hershey’s Cookies and Cream bar. The brownie is rich and fudge-like, broken up with the sweetness of the milk chocolate chunks. The light white chocolate glaze is the perfect complement to the richness of brownie. I loved the glaze but I think mine ended up being messier than it was supposed to be. In the picture in DG’s book the glaze looks more like a ganache icing so maybe I will let my melted chocolate set a little more before I pour it on next time. These brownies are seriously good. If you want a jazzed up brownie, make these, they really aren’t hard to make you just have to set up a double boiler contraption (or if you own one then just use that). AND they have five different kinds of chocolate!!!!!!! Have I said that enough?! I’m still in shock. Tip: get a glass of milk ready when these come out of the oven.Dorie Greenspan’s Quintuple Chocolate Brownies
Adapted to fit a 9×13 inch pan (originally for a 9 inch square pan)
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 tsp salt
2 sticks of butter (16 tbsp) cut into tablespoon pieces*
6 oz unsweetened chocolate coarsely chopped
6 oz bittersweet or semi-sweet chocolate coarsely chopped
4 tbsp strong coffee (I omitted this because I didn’t have it around but it will bring out more of the chocolate flavor)
2 cup granulated sugar*
6 large eggs*
2 tsp vanilla
12 oz milk chocolate, chopped into chips, or 2 cups store bought milk chocolate chips
2 cups chopped nuts (optional–I left them out)
12 oz premium white chocolate finely chopped, or 2 cups store bought white chocolate chips
2/3 cup heavy whipping cream
*Healthy Swaps, I shouldn’t lie they’re really just healthiER swaps: I always use Smart Balance blend butter and I only used 1 1/2 sticks, I’m not trying to be Paula Deen. I also used about 1 1/2 cups sugar, and egg whites instead of whole eggs (2 egg whites per egg called for).
Preheat oven to 325 degrees. Line a 9×13 inch pan with foil and grease the foil.
Sift together the flour, cocoa powder, and salt. Set a heatproof bowl over a saucepan of simmering water and add, in the following order, the butter, the two chocolates, and the coffee. Keeping the pan over low heat, warm just enough until the butter and chocolates have melted–you don’t want the ingredients to get so hot that they separate. Stir gently and when the mixture is smooth, set it aside for 5 minutes.
Using a whisk or rubber spatula, beat the sugar into the chocolate mixture. Don’t beat too vigorously you don’t want to add air to the batter–don’t be concerned with any graininess. Next, stir the eggs in one at a time, followed by the vanilla. You should have a smooth glossy batter. If you’re not already using a rubber spatula switch to one now and gently stir in the dry ingredients, mixing only until they are incorporated. Finally stir in the milk chocolate chips and nuts if using. Scrape the batter into the pan.
Bake for about 35 minutes or until a knife inserted in the center comes our streaked but not thickly coated. Transfer the pan to a cooling rack and let the brownies rest undisturbed for at least 30 minutes. Turn the brownies out onto a rack and peel away the foil and place it under another rack (it will be a drop catcher for the glaze). Invert the brownies onto this rack and let cool completely.
To make the glaze: put the white chocolate in a heatproof bowl. Bring the heavy cream to a boil and pour over the chocolate. Wait 30 seconds, then, using a rubber spatula, gently stir until the chocolate is melted and smooth.
Pour the glaze onto the center of the brownies and use a spatula to nudge it evenly over the surface. Don’t worry if it dribbles over the edges, you can trip the sides later if you want. Refrigerate brownies for at least 30 minutes or until glaze is firm. Cut into squares and serve. Makes about 24 larger brownies.