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Quintuple Chocolate Brownies
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Quintuple Chocolate Brownies

Quintuple Chocolate Brownies are loaded up with all the yummy additions you can add to make the best brownies!
Course Dessert
Cuisine American
Keyword easy brownie recipes, easy chocolate recipes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 servings
Calories 382kcal

Ingredients

For the brownies you need:

  • ½ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoons salt
  • 8 tablespoons unsalted butter, cut into 8 pieces
  • 3 ounces unsweetened chocolate coarsely chopped
  • 3 ounces bittersweet or semisweet chocolate coarsely chopped
  • 2 tablespoons strong coffee
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoons pure vanilla extract
  • 6 ounces premium-quality milk chocolate chopped into chips OR 1 cup store bought milk chocolate chips
  • 1 cup chopped nuts I used macadamia nuts

Instructions

  • 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!

For the Glaze, if desired

  • 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 6 ounces of finely chopped white chocolate in a heatproof bowl. Bring 1/3 cup of heavy cream to a boil and pour it over the white chocolate. Wait 30 seconds, then, using a rubber spatula, gently stir until white 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 2 1/4 inches on a side.

Nutrition

Calories: 382kcal | Carbohydrates: 38g | Protein: 5g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 117mg | Potassium: 235mg | Fiber: 3g | Sugar: 28g | Vitamin A: 298IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 3mg