My Chocolate Mistake
I once tried to make these with just one chocolate. It was fine. But fine is not fabulous. So I tried again. I added more kinds. My grandson called them “quintuple” brownies. I still laugh at that. It just means five times the chocolate.
Why does this matter? Life is short. Your dessert should be a celebration. Using different chocolates makes magic. Each one adds its own song. Doesn’t that smell amazing?
How to Make the Magic Batter
Melt your butter and dark chocolates together. Go slow. A simmering pot of water works best. Stir in the coffee and sugar. It will look grainy. That is okay.
Now add the eggs and vanilla. Watch it turn shiny and smooth. This is my favorite part. Gently fold in the flour and cocoa. Then stir in the milk chocolate chips and nuts. *Fun fact: The coffee is my secret. You won’t taste it. It just makes the chocolate flavor sing louder.
The Waiting is the Hard Part
Bake them until a knife comes out a little messy. Let them cool in the pan. Wait a full 30 minutes. I know, it’s tough! This wait matters. It lets the brownies settle. They become fudgy, not gooey.
Do you like nuts in your brownies? I use macadamias for a buttery crunch. What is your favorite nut to bake with?
A Cloud of White Glaze
The glaze is like a fluffy white blanket. It is optional but wonderful. Just pour hot cream over chopped white chocolate. Stir until it is silky. Pour it right over the cooled brownies.
Let it drip down the sides. That is part of the charm. A little chill in the fridge sets it perfectly. Then you cut them into squares. What treat will you enjoy these with? A big glass of cold milk is my pick.
Sharing is the Best Ingredient
I made these for a neighbor last week. She was having a hard day. A warm brownie can say “I see you.” That is why this matters. Food is love you can taste.
These are rich. One small square is plenty. They make a simple Tuesday feel special. What is your favorite food to share when someone needs cheering up? Tell me your story.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | ½ cup | For the brownies |
| Unsweetened cocoa powder | ¼ cup | For the brownies |
| Salt | ½ teaspoon | For the brownies |
| Unsalted butter | 8 tablespoons | For the brownies, cut into 8 pieces |
| Unsweetened chocolate | 3 ounces | For the brownies, coarsely chopped |
| Bittersweet or semisweet chocolate | 3 ounces | For the brownies, coarsely chopped |
| Strong coffee | 2 tablespoons | For the brownies |
| Granulated sugar | 1 cup | For the brownies |
| Large eggs | 3 | For the brownies |
| Pure vanilla extract | 1 teaspoon | For the brownies |
| Premium-quality milk chocolate | 6 ounces | For the brownies, chopped into chips OR 1 cup store-bought milk chocolate chips |
| Chopped nuts (e.g., macadamia) | 1 cup | For the brownies, optional |
| Finely chopped white chocolate | 6 ounces | For the optional glaze |
| Heavy cream | 1/3 cup | For the optional glaze |
My Quintuple Chocolate Brownie Secret
Hello, my dear! It’s Anna. Let’s bake my famous chocolate brownies. They have five kinds of chocolate. I know, it’s glorious! My grandson calls them “chocolate on chocolate.” I still laugh at that. Baking should be fun, not fussy. So tie on your apron. Let’s make a wonderful, messy memory together.
First, get everything ready. This is my grandma’s rule. It makes everything easier later. Center your oven rack and heat the oven to 325 degrees. Line a 9-inch pan with foil and butter it. Doesn’t that smell amazing already? Just wait.
Step 1: Melt your butter and chocolates gently. Put a heatproof bowl over a pan of simmering water. Add the butter, both dark chocolates, and coffee. Watch it slowly become a silky pool. Stir until smooth. (A hard-learned tip: Keep the heat low. Too hot and the chocolate can separate. Be patient!). Step 2: Let that bowl sit for 5 minutes. Then whisk in the sugar. Don’t beat too hard. We want fudgy, not cakey. Next, stir in the eggs, one at a time. Add the vanilla last. See how shiny that batter is? It’s like a chocolate mirror. Step 3: Time for the dry stuff. Sift the flour, cocoa, and salt right into the bowl. Gently fold it in. Now the fun part! Stir in the milk chocolate chips and nuts. I love the crunch of macadamias. What’s your favorite nut to bake with? Share below! Step 4: Scrape all that goodness into your pan. Bake for about 35 minutes. A knife should come out a bit streaky, not clean. This means they’re perfectly gooey. Let them cool in the pan. This is the hardest part, waiting! Step 5: For the glaze, boil cream and pour it over white chocolate. Stir into a smooth waterfall. Pour it over the cooled brownies. Nudge it to the edges. Let it set in the fridge. Then, cut into squares. Try not to eat them all at once!Cook Time: About 50 minutes
Total Time: 1 hour 30 minutes (with cooling)
Yield: 16 rich squares
Category: Dessert, Baking
Three Fun Twists to Try
Once you master the classic, play a little! Here are my favorite twists. They feel like a whole new treat.
Cookie Swirl: Drop spoonfuls of peanut butter cookie dough on the batter before baking. Swirl with a knife.
Minty Fresh: Swap the milk chocolate chips for mint chocolate chips. The glaze tastes like a creamy peppermint patty.
Berry Surprise: Skip the nuts. Fold in 1/2 cup of freeze-dried raspberries. They add a sweet little tang.
Which one would you try first? Comment below!
Serving with a Smile
These brownies are a celebration. Serve them warm with a scoop of vanilla ice cream. The melt is wonderful. For a fancy touch, add a few raspberries on the side. Their bright color is so pretty on the plate.
What to drink? A cold glass of milk is always perfect. For the grown-ups, a small glass of cherry port wine is lovely. It tastes like dark chocolate cherries. Which would you choose tonight?
Keeping Your Chocolate Treasures Fresh
These brownies are a special treat. You will want to keep them tasting great. Let them cool completely first. Then, store them in a sealed container at room temperature. They will stay perfect for three days.
For longer storage, the freezer is your friend. Wrap each brownie tightly in plastic wrap. I once forgot a batch in my freezer for a month. They tasted just-baked when I thawed them! This is why batch cooking matters. It means a sweet surprise is always ready for you.
To reheat, just warm a square in the microwave for 10 seconds. It makes the chocolate soft and gooey again. It feels like a fresh-from-the-oven hug. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Brownie Bumps
Even grandmas have baking troubles sometimes. Here are easy fixes. First, if your brownies are too cakey, you may have over-mixed. Stir the batter just until the flour disappears. I remember when my first batch was too puffy. I learned to stir gently.
Second, if the top gets too hard, your oven might run hot. Use an oven thermometer to check. This matters because the right heat gives you a perfect, fudgy middle. Third, if your glaze seizes or gets lumpy, your cream was too hot. Let it cool for a minute before pouring it over the white chocolate.
Fun fact: Adding coffee doesn’t make brownies taste like coffee. It just makes the chocolate flavor richer! Getting these steps right builds your cooking confidence. You will feel so proud. Which of these problems have you run into before?
Your Brownie Questions, Answered
Q: Can I make these gluten-free? A: Yes! Swap the all-purpose flour for your favorite gluten-free blend.
Q: Can I make them ahead? A: Absolutely. Bake them a day before. The flavor gets even better.
Q: What nut can I swap for macadamias? A: Walnuts or pecans work wonderfully. Use what you love.
Q: Can I double the recipe? A: You can. Use a 9×13 inch pan. Bake for a few minutes longer.
Q: Is the glaze optional? A: Yes! The brownies are fantastic with or without it. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these brownies. Baking is about sharing joy. It is about making messy, delicious memories. I would love to see your creation.
Show me your chocolate masterpiece. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I can’t wait to see what you bake.
Happy cooking! —Anna Whitmore.
Quintuple Chocolate Brownies: Ultimate Quintuple Chocolate Brownie Recipe
Description
The ultimate chocolate overload! These fudgy, decadent quintuple chocolate brownies are pure indulgence in every bite. Perfect for true chocoholics.
Ingredients
For the brownies:
For the glaze (optional):
Instructions
- 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.
- 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 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.) If you’re going to add the glaze to the top, keep reading below. Otherwise, your brownies are done and they are amazing!
- For the Glaze, if desired: Turn the brownies 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 6 ounces of finely chopped white chocolate in a heatproof bowl. Bring 1/3 cup of heavy cream to a boil and pour it over the white chocolate. Wait 30 seconds, then, using a rubber spatula, gently stir until white 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 into 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.
Notes
- Nutrition Facts (per serving): Calories: 382kcal, Carbohydrates: 38g, Protein: 5g, Fat: 26g, Saturated Fat: 12g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 61mg, Sodium: 117mg, Potassium: 235mg, Fiber: 3g, Sugar: 28g, Vitamin A: 298IU, Vitamin C: 0.1mg, Calcium: 43mg, Iron: 3mg
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