TWD- Quintuple Chocolate Brownies

This weeks Tuesday's with Dorie recipe, Pecan-Honey Sticky Buns, was chosen by Madam Chow over at Madam Chow's Kitchen. Since we are in the process of packing and moving, I decided to go with two different recipes that everyone else had baked previously, that seemed a little less time intensive. The first was Quintuple Chocolate Brownies. I took these to a family get together and got lots of compliments. They were simple and very decadent. I omitted the coffee and used macadamia nuts.

I noticed that when Anne of Anne Strawberry, made these she served them in cupcake holders, so I used her idea and cut the brownies into smaller pieces, so more people would be able to enjoy them.
Quintuple Chocolate Brownies

From “Baking: From My Home to Yours” by Dorie Greenspan

For the Brownies:

1/2 C. Flour

1/4 C. Unsweetened cocoa powder

1/2 t. salt

1 stick (8 Tablespoons) unsalted butter, cut into 8 pieces

3 ounces unsweetened chocolate, coarsely chopped

3 ounces bittersweet or semisweet chocolate, coarsely chopped

2 T. strong coffee (I omitted this)

1 C. sugar

3 large eggs

1 t. pure vanilla

6 ounces premium-quality milk chocolate, chopped into chips, or 1 cup store-bought milk

chocolate chips

1 C. chopped nuts

For the Glaze:

6 ounces premium-quality white chocolate, finely chopped, or 1 cup store-bought white chocolate 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.

Sift together the flour, cocoa, and salt.

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 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 and the nuts. 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 undisturbed for at least 30 minutes. (You can wait longer, if you’d like.) Turn the brownies out 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 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 about 20 minutes to dry the glaze.Cut into 16 squares, each roughly 2-1/4 inches on a side