Quadruple Chocolate Brownies
These brownies get a portion of chocolate that will amaze your taste buds. They have all types of chocolates you can think of: milk, dark, white and Gianduja, so they are intense, fudgy and so tasty!
Servings :1 30x20cm
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.