Quadruple Chocolate Brownies
These Quadruple Chocolate Brownies don’t wear this name by change – the recipe does ask for 4 types of chocolate: milk, dark, white and gianduja (hazelnuts chocolate). If you add up the chocolate used to make the batter you get an outrageous amount of chocolate and a dessert fit for a chocoholic no less! The recipe itself belongs to a chef that I admire in terms of taste and flavors, as well as textures: Karim Bourgi.
I know for sure this is not the first time you hear or try brownies, but let me tell you that this particular recipe brgins everything to the next level with the amount of chocolate it contains. Just like any brownies, it does not have any chemical leavening in it – no baking powder, no baking soda. So the final result is a highly fudgy brownie, absolutely delicious, moist and powerful in terms of taste!
Quadruple Chocolate Brownies
Ingredients
- 280 g eggs
- 55 g egg whites
- 180 g white sugar
- 180 g brown sugar
- 280 g browned butter (beurre noisette)
- 210 g dark chocolate (80%)
- 105 g all-purpose flour
- 2 g salt
- 40 g white chocolate
- 40 g milk chocolate
- 40 g dark chocolate
- 40 g Gianduja chocolate
Instructions
- Melt the 80% dark chocolate and mix it with the browned butter.
- Combine the eggs, egg white, white sugar and brown sugar in a bowl and mix with a whisk just until well combined. No need to whip the mix!
- Stir in the chocolate and browned butter and mix well, then add the flour and salt.
- Fold in the 4 types of chocolate then pour the batter in a 30x20cm cake frame.
- Bake at 180C for 25 minutes.
- Allow to cool down completely before cutting into small cubes.
- Keep at room temperature well covered to prevent drying.
Equipment
- Double boiler
- Whisk
- Kitchen scale
- Oven
- Bowls
- Silicone spatula
- Cooking stove
- Cooking pots
- Baking tray
Notes
- Gianduja chocolate can be replaced with milk chocolate.
- You can also add extras for textures, such as walnuts, pecans, hazelnuts etc.
- Beurre noisette is made by heating up the butter until melted and then continuing cooking it until it reaches a golden, amber color and has a strong nutty fragrance.
