Friday, August 17, 2012

Quintuple Chocolate Brownies

Quintuple Chocolate Brownies from Dorie Greenspan

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 stick (8 Tablespoons) unsalted butter, cut into 8 pieces
3 ounces unsweetened chocolate, coarsely chopped
3 ounces bittersweet or semi-sweet chocolate chocolate, coarsely chopped (I used bittersweet)
2 Tablespoons prepared strong coffee (I used chocolate syrup and a little more cocoa powder)
1 cup granulated white sugar
3 large eggs
1 teaspoon vanilla extract
6 ounces premium- quality milk chocolate, chopped into chips, or 1 cup store-bought milk choc. chips
1 c chopped nuts (I didn't use since Owen can't take them to school)
6 ounces premium- quality white chocolate, finely chopped, or 1 cup store- bought white chocolate chips
1/3 cup heavy whipping cream 
Preheat oven to 325°F. Line a 9-inch baking pan with foil (I used an 8x8 pan, and cooked them a little longer), butter the foil and place the pan on a baking sheet.
Sift together the flour, cocoa and salt.
Set a heatproof bowl over a saucepan of simmering water and add butter, the two chocolates and the coffee. Keeping the pan over low heat, warm just until the butter and chocolates are melted- you don't want the ingredients to get so hot they separate, so keep an eye on the bowl. Stir gently, and when the mixture is smooth, set it aside for 5 minutes.
Using a whisk or a rubber spatula, beat the sugar into the chocolate mixture. Don't beat too vigorously- you don't want to add air to the batter- and don't be concerned about any graininess. Next, stir in the eggs 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. Scrape the batter into the pan.
Bake for about 35 minutes, or until a thin knife inserted into the center comes out streaked but not thickly coated. Transfer the pan to a cooling rack and let the brownies rest for at least 30 minutes.
Turn the brownies out onto a rack, peel away the foil and place the brownies back into the pan to cool.
Put the white chocolate in a heatproof bowl. Bring the heavy cream just to a boil and pour it over the chocolate. Wait 30 seconds, then, using a rubber spatula, gently stir until the chocolate is melted and the glaze is smooth.
Hold a long metal icing spatula in one hand and the bowl of glaze in the other. Pour the glaze onto the center of the brownies and use the spatula to nudge it evenly over the surface. Don't worry if it dribbles over the edges, you can trim the sides later (or not). Refrigerate the brownies for at least 30 minutes, or until the glaze is firm.
Cut into 16 squares, each roughly 2 1/4 inches on a side.

What can I say about these brownies?  They are so insanely chocolate, so intense in flavor, there are just no words.  They were too chocolatey even for me, and that's why Aaron gave them a 7, and the boys and I didn't give them a perfect 10, we gave them a 9.  They are so chocolatey.  If you love chocolate, or have a chocolate lover in your house, these are for you.  I would love to eat these, but next time I'll cut them smaller, more like 32, because the brownie size was overpowering with chocolate.  Yum, but wow!!!
For 16 brownies, each one had 317 calories the way I made them.

Tomorrow we're having iced hot chocolate, bracchiole, and snickerdoodle creme brulee.

1 comment:

  1. Vicki, these look absolutely heavenly. Can anything be too chocolatey??? Love mom