Chocolate Recipes

from our chocolate recipe collection

Quadruple Chocolate Brownies

Recipe by Michael Recchiuti, Recchiuti Confections

From: Chocolate Obsession: Confections and Treats to Create and Savor

Yield: 48 2-inch Brownies

By swirling chunks of white, milk and bittersweet chocolate into a batter made with unsweetened chocolate, then melting and drizzling more all over the top, Recchiuti says this sweet has "all the chocolates I like in one brownie."


  • 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


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