Warm, Huggy & Gooey Quintuple Brownies

Quintuple Chocolate Brownies

My first day! Today is posting day for The Secret Recipe Club! I have been wanting to participate for awhile and finally this month I got in and I’m ready! The point of The Secret Recipe club, is to check out other foodies blogs, and create something that they have posted. Once you have been assigned the blog, you can scour it for a recipe that you’d like to try. We are not allowed to say who’s blog we have until posting day. Well, that’s today. And the blog I was assigned is “Bright Morning Star“. Special shout out to her amazing blog and delicious recipes.
It was really fun to peruse her blog and see all the great recipes and dishes, and she has tons of photos. Loved it.

I had a hard time deciding what to make, there were so many scrumptious things to choose from. A few things I wanted to try, I wasn’t sure where to get the ingredients from. She is from Goa, so I think some of the items are not available here, or if they are – obviously not at my local grocer. I decided to let my kids (yes, all five) choose. They narrowed it down to about 5 recipes that they ALL agreed would be okay to try.

After the final vote:

We chose the WARM ,HUGGY & GOOEY QUINTIPLE BROWNIES.

The best part of this situation is – mini chef was the one that suggested them. Her reasoning – She had been eyeing Baking From My Home To Yours by Dorie Greenspan on my shelf at home, and had been wanting to try to make something out of it. She coerced the family into selecting that one, but I don’t care – they are AMAZING.

I loved how easy this recipe was, especially with all the ingredients. Two bowls, a baking pan and a spatula is all we used. This made clean up a breeze, and that’s mini-chef’s least favorite part of baking. (imagine that!)

Oh yes, and one more thing I should probably share. While there are 7 of us in our family, there is not a single one of us who actually likes white chocolate, so we substituted dark chocolate for the white chocolate in the glaze the first time we made these – the second time – for the photos – we didn’t even use any icing because they are amazing all by themselves! You do whatever you like better.

Quintuple Chocolate Brownies
from Baking From My Home To Yours by Dorie Greenspan
Page 99

For the brownies you need:

1/2 C. all-purpose flour
1/4 C. unsweetened cocoa powder
1/2 tsp. salt
1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
3 oz. unsweetened chocolate, coarsely chopped
3 oz. bittersweet or semisweet chocolate, coarsely chopped
2 Tbs strong coffee
1 C. sugar
3 large eggs
1 tsp. pure vanilla extract
6 oz. premium-quality milk chocolate, chopped into chips,
or 1 C. store-bought milk chocolate chips
1 C. chopped nuts, I used macadamia

For the glaze you need:

6 oz. premium-quality white chocolate, finely chopped,
or 1 C. store-bought white chocolate chips (or substitute ANY kind of chips)
1/3 C. heavy cream

Getting ready: 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.

To make the brownies: 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 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 the nuts. Scrape the batter into the pan.

Pour the ingredients into your prepared pan, and place in the oven.

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. (You can wait longer, if you’d like.) If you’re going to add the glaze to the top, keep reading below. Otherwise, your brownies are done and they are amazing!

If you are going to add the glaze:

Turn the brownies onto a rack, peel away the foil and place it under another rack-it will be 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 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 into 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 about 20 minutes to dry the glaze. Cut into 16 squares, each roughly 21/4 inches on a side.

Scrumptious!!