Quadruple Chocolate Brownies

Krista found this recipe and sent Kareem out on a long journey to find the various chocolates.  I’m not sure if he was successful in his quest — but these are definitely the kind of brownies that are worthy of a quest.  I made them with Trader Joe’s chocolates . . . not Scharffenberger, but still amazingly good!  These have made me an important member of the Blach staff.  Trisha

Makes 2 pans – 4 dozen 2” brownies (A LOT!)

1 ¼ lbs (5 sticks) unsalted butter, softened
1 lb. unsweetened chocolate, chopped
5 ½ c. sugar
16 large eggs
2 T. pure vanilla extract
1 ½ t. kosher salt
3 ¾ c. all-purpose flour
½ lb. bittersweet chocolate, chopped into ½” pieces
½ lb. white chocolate, chopped into ½” pieces
½ lb. milk chocolate, chopped into ½” pieces

1. Preheat the oven to 300°.  Line the bottoms of two 9” by 13” baking pans with parchment paper.  Use metal pans.  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 oz of each of the chopped chocolates.  Spread the batter in the prepared pans.
2. Place the remaining chopped chocolates separately in 3 small microwave-safe bowls and melt.  Using a spoon, drizzle the melted chocolates over the batter.  (I think it works better to melt the chocolate in Ziploc bags and then to cut the corner of each and squeeze the chocolate over the batter. Trisha)  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.
3. Transfer the brownies to a wire rack to cool completely before cutting into squares.
4. And yes . . . I think they’re better with chopped nuts added to the batter.

Trisha and Krista
Food and Wine, December 2005
Michael Rechiuitti Confections

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