Ultimate Quadruple Chocolate Brownies
Even though brownies are the first cousin of cookies and cake, there’s something about the chocolate treat that makes them more cravable! Rich, chocolate flavor with chewy edges and soft centers is such a comforting combo. Quadruple Chocolate Ganache Brownies are amped up with a secret ingredient to highlight the chocolate flavor. It’s a chocolate lover’s dream brownie!
Brownies are generally fudgey, chewy, and/or cakey. This brownie recipe is light and cake-like, but it’s also quite chewy thanks to the white chocolate ganache. The lighter color is deceptive from the intense chocolate flavor it carries, because of the chocolate intensifying ingredient.
The Four Chocolates…
We promise massive amounts of chocolate in the name, but they weren’t chosen at random! This brownie relies on multiple types of chocolate, each for its own reason.
- Milk chocolate is melted with butter to add richness to the brownie, and also sweetness.
- Unsweetened cocoa powder adds the deep chocolate flavor and also the color brownies are known for.
- White chocolate ganache adds the “goo factor” to this cake-like brownie. This keeps the texture light, while it gives the brownie more chewiness.
- Semi-sweet chips are added for texture, and even more chocolate flavor! I like to use the mini chips so there are more throughout each brownie.
The Secret Chocolate Intensifier…
We’re adding a secret ingredient that enhances the chocolate flavor… coffee! Not a fan? Don’t fret – the java is only there to deepen the chocolate flavor, not to make your brownies mocha! Adding small amounts of espresso, coffee, or even instant coffee granules will automatically elevate anything chocolate flavored! Coffee and chocolate share similar flavor characteristics, which is why they pair so well.
Your baking options…
You can pour this batter into an 8×8 greased pan, or even a 9×13 if you like them a little thinner! Keep in mind that the thicker they are, the more time they’ll need in the oven. An 8×8 pan may need as much as 15 extra minutes, at a lower temperature to ensure they bake thoroughly.
My kitchen is what most would call spoiled thanks to my Pampered Chef side hustle, so I have these special Brownie Pans. They give me perfect portioned out squares (that could be good or bad, depending how you look at it), in only 15 minutes! If I can have brownies in half the time, I’m always opting for that! Ha!
This week’s Feature Dessert…
My favorite Valentine’s Day treat is chocolate covered strawberries, but that can be hard this time of the year, because the strawberries aren’t quite in season, yet. I created a dessert that features those flavors, and can be made year round. On top of this ultra chocolate brownie is a generous helping of faux cheesecake mousse, topped with naturally flavored strawberry whipped cream, strawberry coulis, and crumble! Stay tuned for the complete series of recipes for this, and be sure to check out the Orange Blueberry Cheesecake Shooter, too!
Subscribe for access to the complete set of recipes used to make the Feature Desserts and Dessert Bars! Join the community and fun on Facebook in Rachel’s Kitchen Conversations!
Quadruple Chocolate Ganache Brownies
Ingredients
- 112 g milk chocolate chips
- 112 g unsalted butter
- 150 g eggs
- 196 g sugar
- 1/2 t salt
- 1/2 t vanilla
- 28 g strong coffee
- 196 g white chocolate chips
- 84 g heavy cream
- 56 g bread flour
- 84 g all purpose flour (can use all all purpose flour if needed)
- 28 g cocoa powder
- 84 g mini semi-sweet chocolate chips (can be regular size if needed)
Instructions
- Preheat oven to 350 and prepare pan with oil/parchment
- Brew coffee and set aside
- In microwave, heat butter and milk chocolate chips in 15 second intervals until fully melted
- In microwave, heat white chocolate and heavy cream in 15 second intervals until fully melted. When there are just a few lumps left, heat in 5 second intervals. Do not overheat!
- With whisk or hand mixer, combine eggs, sugar, salt, vanilla and coffee.
- Stream chocolate/butter mixture in, mixing until thoroughly combined.
- Next, stream in the white chocolate ganache mixture, and mix thoroughly.
- Sift in the flours and cocoa powder, using a spatula to fold in gently. When almost all the white is gone, add in the chocolate chips and fold in.
- Using large scoop, about 3T, scoop into brownie pan wells, or pour entire batter into greased dish.
- Bake for 15 minutes (for brownie pan) or 30-40 in regular pan.
- Brownies are done when crumbs on toothpick are dry looking. (The interior is moist and will naturally cling to the toothpick or probe you use to check for doneness.)
- Cool completely, then cut to serve. If using brownie pan, loosen sides before scooping out.
