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Quadruple Chocolate Brownies

Quadruple Chocolate Brownies

Inspired by aromatic spices like sesame and pink peppercorn, and herbs like tarragon, San Francisco chocolatier Michael Recchiuti of Recchiuti Confections searches local farmers' markets for the absolute freshest ingredients. Beyond truffles, Recchiuti creates all kinds of fun, homey chocolate desserts (like s'mores), the recipes for which appear in his stunning cookbook,

Ingreadient :
  • 1 1/4 pounds (5 sticks) unsalted butter, softened
  • 1 pound unsweetened chocolate, chopped
  • 5 1/2 cups sugar
  • 16 large eggs
  • 2 tablespoons pure vanilla extract
  • 1 1/2 teaspoons kosher salt
  • 3 3/4 cups all-purpose flour
  • 1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces
  • 1/2 pound white chocolate, chopped into 1/2-inch pieces
  • 1/2 pound milk chocolate, chopped into 1/2-inch pieces
Direction :
  • 1 1/4 pounds (5 sticks) unsalted butter, softened
  • 1 pound unsweetened chocolate, chopped
  • 5 1/2 cups sugar
  • 16 large eggs
  • 2 tablespoons pure vanilla extract
  • 1 1/2 teaspoons kosher salt
  • 3 3/4 cups all-purpose flour
  • 1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces
  • 1/2 pound white chocolate, chopped into 1/2-inch pieces
  • 1/2 pound milk chocolate, chopped into 1/2-inch pieces