Quadruple Chocolate Brownies

These are absolutely the best brownies ever — the recipe is by Michael Recchiuti, a chocolatier in San Francisco. I think I’ve been making these since the Christmas of 2005 — for 16 years now. Make them for you family and friends — and you will have them under your control!!


Ingredient Checklist

  • 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 


  • Step 1
  • Preheat the oven to 300°. Line the bottoms of two 9-by-13-inch baking pans with parchment paper. In a large saucepan, 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 5 ounces of each of the chopped chocolates. Spread the batter in the prepared pans.
  • Step 2
  • 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, rotating the pans halfway through, until the tops are shiny and the brownies are set.

  • Step 3
  • Transfer the brownies to a wire rack to cool completely before cutting into squares.

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