Quintuple Chocolate Brownies

I recently bought Dorie Greenspan's book Baking: From my home to yours. It is baking porn for me! The book is full of tons of awesome looking recipes. I bought it on Amazon for less than 10 bucks, well worth the money. I joined some ladies online in picking one recipe a month and posting results. This month was the Quadruple Chocolate Brownie. They are insanely chocolaty and oh so good. I didn't add nuts and I left out the coffee because I wanted to, so there. My tips are in red.

Brownies:
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 stick unsalted butter
3 ounces unsweetened chocolate coarsely chopped
3 ounces bittersweet or semi-sweet chocolate, coarsely chopped
2 tbs strong coffee (I left out)
1 cup sugar
3 large eggs
1 tsp vanilla extract
6 ounces milk chocolate, coarsely chopped or 1 cup store-bought milk chocolate chips (I used chips)
1 cup chopped nuts (I left out)


Glaze:
6 ounces premium quality white chocolate, finely chopped or 1 cup store bought white chocolate chips (I used chips)
1/3 cup heavy cream

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.

Sift together the flour, cocoa and salt. 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. (I melted the butter and chocolates in the microwave for about 2 minutes because well I am lazy.)

Using a whisk or a 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 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. Scrap 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.(I would wait longer) Turn the brownies out onto a rack, peel away the foil and place it under another rack-the foil becomes the drip catcher for the glaze. Invert the brownies onto the rack and let cool completely. (I would have left the foil on to put the glaze on to keep the glaze from running all over)

Put the white chocolate in a heatproof bowl. Bring the heavy cream to a boil and pour it over the chocolate. (I used the microwave for this too) Wait 30 seconds, then, using a rubber spatula, gently stir until the chocolate is melted and the glaze is smooth. Hold a longer metal icing spatula in one hand and the bowl of glaze in the other. Pour the glaze onto the center of the brownies and using 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. (I would cut into SMALL pieces because a couple bites will put you in a brownie comma)