It's official, Deb and Michael just left our house after dinner, and my first time experiment with Quadruple Chocolate Brownies is now relegated to "make again" status. This is definitely a brownie recipe worth posting!
Late November, spousal unit and I embarked on our first vacation with DebbieW and hubs Michael. They drove, and we flew. At Burbank Airport- - -ooops, I mean Bob Hope Airport, I pick up an issue of Food and Wine magazine. There was an article on Chocolate desserts from various famous chefs, and when it came to a recipe from Recchiuti Confections, there was a statement that equated to everyone being lucky, because Recchuiti NEVER will give his recipes to the public. But for this particular magazine article, this time he did!
For almost 3 months I was apprehensive to make this recipe, as I kept thinking that there must have been a typo with a lower than usual temperature, and I didn't want to make a mistake with a very expensive brownie recipe. I'm guessing that many fellow hounds like me, probably collect and save recipes that will not be made for ages. I guess I put the following recipe in that league. This recipe seemed to sit and sit. My intent was to call Food and Wine magazine to see if there was a typo in their recipe, but I became complacent. A couple of days ago I finally decided to take action, and instead of calling Food and Wine, I decided to call Reccuiti Confections directly. A nice fellow answered the phone and said that a lot of people had been calling in asking the same question about the published baking temperature. He assured me that the low 300 temperature and a baking time of approximately 35 minutes was accurate.
To make a long story longer, I finally took the plunge and created my version of Reccuiti Quadruple Chocolate Brownies. OH MY GAWD!!! Ummmazing stuff.
Hope you enjoy.
In the original recipe, the ingredients were for two 9 x 13 inch pans, and every ingredient was doubled. While the following ingredients may seem more than you've ever read regarding one pan of brownies, I promise you that I accurately halved every ingredient for the following recipe so it would yield a single 9 x 13 pans worth of brownies. To a fault, I am an exceptionally detailed baker, hence my "weights" after each ingredient. When it comes to the weight of flour, don't get me started- - -I get a little bit out of control, as various cookbooks, chefs, etc. use different techniques to measure flour, hence various weights. For this particular recipe, I chose the weight that Fine Cooking magazine uses per cup of flour, namely 4.5 oz. Whether this is the weight that Recchuiti uses, who can say? Sure worked for me!
Quadruple Chocolate Brownies
(makes 2 dozen 2 inch brownies)
10 oz. (2 1/2 sticks) unsalted butter, softened
8 oz. unsweetened chocolate, chopped
2 3/4 cups (19.25 oz.) sugar
8 large eggs (14 oz. net wt. of egg out of shell)
1 tb. (30 g.) pure vanilla extract
3/4 tsp. kosher salt
1 3/4 cups plus 2 tb. (8.45 oz.) all-purpose flour
4 oz. each of white, bittersweet, and milk chocolate, chopped into 1/2 inch pieces. (some of the chocolate is for the batter, and some is for drizzling on top.)
Preheat the oven to 300. Line the bottom of a 9 x 13 inch baking pan with parchment paper. In a large saucepan (or nuked in a microwave safe bowl), melt the butter with the unsweetened chocolate over low heat, stirring frequently until melted. In a large bowl, whisk the sugar with the eggs, vanilla and salt. Add the melted chocolate and whisk until smooth. Add the flour and whisk until incorporated. Stir in 2 1/2 oz. of each of the chopped chocolates. Spread the batter into the prepared pan.
Place the remaining chopped chocolates separately in 3 small microwave-safe bowls and melt. Using a spoon, drizzle the melted chocolates over the batter. Using a table knife, make swirls in the batter for a marbled effect. Bake the brownies for about 35 minutes, until the top is shiny and the brownies are set.
Transfer the brownies to a wire rack to cool completely before cutting into squares.
I greased the pan with shortening, (bottom and sides), before lining the bottom with parchment.
When the brownies were done, I let them cool for about an hour to an hour and a half. I ran a knife around the edges of the brownies, and unmolded the brownie onto a wax paper lined sheet pan. Then I peeled off the parchment, and re-inverted the brownie onto another pan. After letting the brownies cool completely, they cut beautifully- - -and I cut 12 large brownies as opposed to the recipes direction of 24.
I couldnt get past the low 300 temperature called for, and I called Recchiuti Confections to see if the recipe had a typo regarding the temperature. They said no, but just the same I let the brownies bake for 40 minutes- - -and they were still VERY fudgy.