Quintuple Chocolate Brownies

So, I’ve been very busy baking and cooking lately with the intentions of putting things on my blog.  Well, I’ve finally found the time to post some new things.  Many of you might be familiar with Tuesdays with Dorie.   I have a friend who is also a co-worker who participates in the challenge everyweek.  So, when I was first introduced to Tuesdays with Dorie I decided that our small office did not need two of every recipe every week so I did not sign up.  We have now both moved to another location where we each have our own department so now about 15 very hungry men to bake for every week.  Now, when I get the chance I bake something from the Tuesdays with Dorie past recipe list and make it for them.  A few weeks ago (actually a few months ago) was time for Quintuple Chocolate Brownies.  

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These brownies were absolutely delicious.  Dorie’s obsession with adding raisins to chocolate is really starting to grow on me.  The raisins tend to cut the sweetness, which is needed when there are 5, count them 5 different sources of chocolate in these brownies.  Otherwise, they are absolutely delicious.  They look like I spent hours slaving over them, but in reality they were really easy, this recipe is definitely a keeper.  I definitely recommend keeping a glass of milk on hand also while you eat these, it’s even better than Oreos and milk.

Recipe (from Baking: From my home to yours by Dorie Greenspan)

1/2 cup AP flour

1/4 cup unsweetened cocoa powder

1/2 tsp salt

1 stick unsalted butter, cut into 8 pieces

3 ounces unsweetened chocolate

3 ounces bittersweet chocolate

2 Tbsp strong coffee

1 cup sugar

3 large eggs

1 tsp vanilla

6 oz milk chocolate chips

6 oz white chocolate

1/3 cup heavy cream

Preheat oven to 325 degreesF.  Line a 9×9 baking pan with foil and grease.

Sift together flour, cocoa and salt.

In a double boiler, melt the butter, the two chocolates and add the coffee.  Make sure that the ingredients don’t separate though by keeping it over low heat.  Stir gently until the mixture is smooth.  Set aside for 5 minutes.

With a whisk beat the sugar into the chocolate mixture, but not too vigorously as to add air.  Add the eggs one at a time followed by the vanilla.  Now, with a rubber spatula, gently stir in the dry ingredients.  Then stir in the milk chocolate chips.  Scrape the batter into the pan and bake for about 35minutes or until a knife comes out streaked, but not coated.  Cool on a cooling rack for at least 30minutes.  Turn the brownies out onto a rack and remove the foil (this can be used as a drip catcher in the next step). 

For the white chocolate glaze, bring the heavy cream to a boil and pour it over the white chocolate.  Wait 30seconds and then stir until the chocolate is melted and the glaze is smooth.  Then pour the glaze over the brownies and with a metal spatula smooth it evenly over the surface.  Refrigerate the brownies for at least 20minutes.  Enjoy!  They really are the best when cold.

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