Quintuple Chocolate Brownies

February 04, 2023

These Quintuple Chocolate Brownies are pretty much the most all-around amazing brownies I’ve ever tasted.

This recipe comes from baking Queen Dorie Greenspan’s cookbook: Baking From My Home to Yours. If you don’t have this book in your collection, it’s a classic baking book that you should definitely pick up. Dorie really knows her stuff!

These brownies (which are more on the fudgy side than cakey) incorporate FOUR kinds of chocolate: unsweetened, bittersweet (or semi), milk and white. The milk is left as “chunks” within the finished product, and the white chocolate acts as an icing. I’m not even a big fan of white chocolate, but somehow turning it into a ganache really works, and I loved it! Dorie suggests adding nuts- no nuts for us though. We’re not really a nut family.

Ingredients needed:

all purpose flour
unsweetened cocoa powder
salt
unsalted butter
unsweetened chocolate
bittersweet or semi-sweet chocolate
brewed coffee
white sugar
eggs
vanilla extract
milk chocolate
white chocolate
heavy whipping cream

How to make Quintuple Chocolate Brownies:

The complete, printable recipe is at the end of this post.

Preheat oven to 325°F. Line a 9-inch baking pan with foil or parchment paper, butter the foil/parchment paper 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 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 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 or chunks.

Scrape 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 for at least 30 minutes.

At this point, you can either add the icing to the brownies in the pan, or you can take out the whole slab and set it on a rack to add the icing.

Put the white chocolate in a heatproof bowl. Bring the heavy cream just 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 long metal icing spatula in one hand and the bowl of glaze in the other. Pour the glaze onto 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 at least 30 minutes, or until the glaze is firm.

Cut into 16 squares, each roughly 2¼ inches on a side.

These look awesome and everything with that glaze dripping all over the place. But if you refrigerate the brownies after you add the glaze, it will firm up and won’t be all gooey like you see here! Enjoy!

Reader Review:

I was searching through your brownie “catalog” and decided on making these. I think they are even better tasting a day later. Oh my, I have a new “go to” recipe, these are out of this world!

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