Posts filed under ‘brownies’

Quintuple Chocolate Brownies.

Decadent brownies.

Decadent brownies.

Quintuple Chocolate Brownies
adapted from Spatula, Corkscrews & Suitcases and taken from Dorie Greenspan’s Baking, From My Home To Yours 

Yield: approx. 32 1.5inch squares (its so sweet and rich that you’ll want them bite sized!)

Brownies

  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, (8 Tablespoons) cut into 8 pieces
  • 3 ounces unsweetened chocolate, coarsely chopped
  • 3 ounces bittersweet or semisweet chocolate, coarsely chopped
  • 2 tablespoons strong coffee (I didn’t add this)
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 6 ounces premium quality milk chocolate, chopped into chips, or 1 cup store bought milk chocolate chips
  • 1 cup chopped nuts

Glaze

  • 6 ounces premium quality white chocolate, finely chopped or 1 cup store bought white chocolate chips
  • 1/4 cup heavy cream

Center a rack in the oven and preheat the oven to 325 degrees F. Line a 9-inch square baking pan with foil, 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, in the following order, the 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 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 the nuts. Scrap 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 undisturbed for at least 30 minutes.

Turn the brownies out onto a rack, peel away the foil and place it under another rack-the foil becomes the drip catcher for the glaze. Invert the brownies onto the rack and let cool completely.

To make the glaze, put the white chocolate in a heatproof bowl. Bring the heavy cream 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 longer metal icing spatula in one hand and the bowl of glaze in the other. Pour the glaze onto the center of the brownies and using 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 about 20 minutes to dry the glaze.

Cut into about 32 1.5 inch squares. 


These brownies were really, really rich and sweet and one of the most tedious brownies I’ve ever done. (Maybe the instructions just took too long to read) My glaze didn’t turn out very beautifully, but it could’ve been due to the fact that I just didn’t have good baking white chocolate and used a cadbury bar instead. No loss because I’m not a white chocolate fan anyway.

But in all honesty, these were really too sweet for anyone who doesn’t see dessert as a compulsory component of every meal. Fortunately for me, most of my friends did have a tooth sweet enough to appreciate this particular brownie.

Rating: 4/5
Would I bake this again? Probably, if I ever feel crazy enough to. I might do away with the white chocolate glaze and go for some other frosting though.

June 24, 2008 at 10:58 pm Leave a comment


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