If you’re looking for a brownie that is super fudgy (fudgey?) and extremely
decadent – you’ve found it.
These Quadruple Chocolate Brownies are deep and dark, rich and fudgy,
sweet and a little salty.
A brownie so rich, it vacations at the White Lotus.
SUPER FUDGE! Quadruple Chocolate Brownies have,
as you might have guessed, four types of chocolate.
- bittersweet chocolate bar
- Dutch-processed cocoa powder
- milk chocolate chips
- white chocolate chips
Let’s talk for a minute about this chocolate.
I’m going to very forcefully recommend some brands for a few of these. Yes,
I’m an older sister, and being bossy comes naturally to me, but in this
instance, the type of chocolate you buy MATTERS.
Bittersweet Chocolate
Dutch-Processed Cocoa
This doesn’t matter as much. As long as it’s a Dutch-process cocoa, you’ll be
good. This type of cocoa has a deep, rich color which signals your eyes that
something decadent is happening here. (Surprisingly, Dutch-process cocoa has a
slightly milder taste than natural cocoa. I learned that on a visit to
Hershey’s years ago.)
Milk Chocolate Chips
Here’s where I’m going to get picky. Please, please, I’m begging you – use
Guittard Milk Chocolate Chips. They are absolutely divine and worlds away from
any other milk chocolate chip you will find.
World Market
or directly from
Guittard.
White Chocolate Chips
called Choc-Au-Lait White Baking Chips. They’re a creamy white chip with cocoa butter and vanilla. Not cloyingly
sweet like some.
carefully. I adapted the recipe from
New York Times Cooking
and kept their baking method.
YIELD: 16 brownies
PREP TIME: 20 minutes
BAKE TIME:
1/2 cup unsalted butter, cut into pieces, plus more for greasing pan
4 ounces chopped bittersweet (about 60-70 percent) chocolate, such as
Ghirardelli
1 teaspoon instant espresso powder
3/4 cup granulated sugar
1/2 cup packed cup light brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 teaspoon kosher salt
1/2 cup unbleached, all-purpose flour
1/2 cup Dutch-processed cocoa powder
4 ounces Guittard milk chocolate chips
4 ounces Guittard white chocolate chips
Preheat the oven to 350 degrees. Grease an 8″ square pan with butter and line
with one piece of parchment paper, creating an overhang on two of the four
sides. Butter over the parchment.
In a medium saucepan, melt the butter and bittersweet chocolate over low heat.
Be careful not to overheat, removing the pan from heat as soon as the
chocolate has melted.
Stir in the espresso powder and set aside.
In a large bowl of an electric mixer, beat the granulated sugar, brown sugar,
eggs, vanilla, and kosher salt for about 2 minutes until most of the sugar has
dissolved. Beat on low speed while gradually pouring the melted chocolate
towards the edge of the bowl. Mix until combined.
Add the flour and cocoa powder and mix on low speed until no dry spots remain.
Fold in about 3/4 of the milk and white chocolate chips, saving the rest for
the top. Pour batter into the prepared pan, spreading evenly with an offset
spatula. Sprinkle the remaining milk and white chocolate chips over the top.
[NOTE: Here’s where you should pay attention to the baking method.] Bake the batter for 15 minutes. Place a double-layer of kitchen towel
on your countertop. Remove the pan from the oven and bang it on the counter
once or twice until cracks start to form on the surface. This ensures a fudgy,
but not dense, texture.
Sprinkle with flaky sea salt and return to the oven for 10 to 12 minutes until
the edges are set and the center is no longer wobbly when the pan is jiggled.
(A toothpick inserted will not come out clean.)
Remove to a wire cooling rack. Before cutting, cool completely to room
temperature in the pan. Use a bench scraper to cut into small squares. You
might even need a fork for these; they are so fudgy!
*adapted from NYT Cooking
Once you’ve eaten the brownies, polish off the rest of the milk chocolate
chips, eating them straight from the bag.
