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Quintuple Chocolate Brownies

November 5, 2009

Katie's Brownie

You need to make these TODAY!

These brownies are dense and fudgey and super chocolatey delicious!  The recipe comes from  Baking From My Home to Yours By Dorie Greenspan.  The only thing I really changed was to bake it in a 7X11″ brownie pan instead of an 9X9″ pan and I put the toasted pecans on top.  These brownies would be super on their own, but they’re extra special with the white chocolate glaze on top.  (When I took these to work it was too dark outside to get a good photo.  Thanks Marusha for the great photo!)

Katie's Brownie 2

Quintuple Chocolate brownies adapted from Baking from My Home to Yours

For the Brownies

  • 1/2 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/2 cup butter cut up into 8 pieces
  • 3 ounces unsweetened chocolate, chopped
  • 3 ounces semi sweet chocolate, chopped
  • 2 tbsp strong coffee
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 6 ounces good quality milk chocolate, chopped into chunks OR 1 cup milk chocolate chips. (I threw in some miniature Hershey kisses too)
  • 1 cup chopped nuts (toasted pecans are fantastic)
  • 1/2 cup sweetened dried cranberries (I used cherry flavoured)

For the Glaze

  •  6 ounces, white chocolate. chopped (or use chips)
  • 1/3 cup heavy cream
  • Nuts and milk chocolate to top brownies (optional)

To make the incredible brownies…

Preheat the oven to 325 degrees.  Line Pan with parchment or foil.

Sift together the flour, cocoa and salt.  Set aside.

Place a heat proof bowl over a pot of simmering water and add the butter, the two chocolates and the coffee.  Warm the mixture until everything is melted.  Be careful not to heat them so much that they separate.  Stir the mixture gently and set it aside to cool.

Using a spatula, or whisk, beat the sugar into the chocolate mixture.  Don’t beat too much as you want to incorporate as little air into the mixture as possible.  Stir in the eggs one at a time beating as little as possible.  Add Vanilla.  Stir in the dry ingredients until just mixed.  Fold in the milk chocolate, nuts and craisins and spread into prepared pan.  Bake for roughly 35 minutes, or until a knife inserted into the center comes out streaked but not thickly coated.  Transfer the pan to a rack and let brownies cool at least 30 minutes.

To make the glaze….

Warm the cream until it’s hot but not boiling.  Pour the cream over the white chocolate and let sit for 30 seconds.  Stir until smooth and pour on top of brownies.  Top with toasted chopped nuts and drizzled milk chocolate.

 

 

 

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4 Comments leave one →
  1. November 5, 2009 11:01 pm

    You know, I’m not a chocolate lover but these look pretty darn good! I’ll have to make these for my office.

  2. November 6, 2009 12:59 am

    These look amazing!! Your pictures are great! I’m definitely bookmarking these!

  3. November 8, 2009 1:35 am

    My mouth still waters from the thought of these brownies… they were irrestistable!

    • betchacanteatjustone permalink*
      November 8, 2009 2:12 am

      Thanks Marusha! Thank you as well for the excellent brownie photos! 🙂

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