Ingredients for Quadruple Chocolate Brownies
- Unsalted Butter
- 12 ounces unsweetened chocolate, chopped
- 2 cups granulated sugar
- 4 large eggs
- Pure Vanilla Extract
- Kosher Salt
- All Purpose Flour
- Bittersweet Chocolate
- White Chocolate
- Milk Chocolate
- Parchment Paper
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How to Make Quadruple Chocolate Brownies
- Preheat oven to 300°F (150°C). Grease and flour two 9x13 inch baking pans.
- Melt butter and unsweetened chocolate in a double boiler or microwave, stirring until smooth.
- In a large bowl, whisk together sugar, eggs, vanilla extract, and salt until well combined.
- Gradually add the melted chocolate mixture to the wet ingredients, whisking until smooth.
- Gently fold in the flour until just combined. Do not overmix.
- Stir in 5 ounces of each of the chopped semisweet, milk, dark, and white chocolates.
- Divide the batter evenly between the prepared pans.
- Melt the remaining 5 ounces of each chocolate type separately in microwave-safe bowls in 30-second intervals, stirring until smooth. (Alternatively, melt in a double boiler.)
- Drizzle the melted chocolates over the batter in each pan.
- Using a knife or toothpick, swirl the melted chocolates into the batter to create a marbled effect.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Rotate pans halfway through baking.
- Let the brownies cool completely in the pans before cutting into squares. This allows them to set properly and makes for cleaner cuts.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
113g
Fat
56g
Carbs
12g
