TWD #2;aka..Tuesdays with Dorie

......ok, so I realize that I don't have #1 posted, but that is because I missed out on that one. Laurie from Quirky Cupcake received the book, Baking from my home to yours by Dorie Greenspan for Christmas and vowed to "try" to make one recipe a week from the book and post on Tuesdays about it until she has tried every recipe. Once she posted about this, Michelle from Sugar and Spice joined in, and now I have decided to join in as well.

Michelle chose Quintuple Chocolate Brownies, and oh my word...these have got to be the best brownies ever! Warning, they are very rich, and you put you into a chocoholic shock, but it is well worth it. :)

This recipe calls for 3 types of chocolate and then topped with a 4th chocolate, white chocolate....I didn't add the nuts, because my kids and hubby aren't crazy about nuts, but it is perfect without them.

Week one was devoted to Brown Sugar Pecan Shortbread cookies, go and check out Laurie and Michelle's take on this one.

And, don't forget to check back next week for week #3!

Quintuple Chocolate Brownies
For the Brownies:
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 stick (8 Tbsp) unsalted butter, cut into 8 pieces
3 oz unsweetened chocolate, coarsely chopped
3 oz bittersweet or semi sweet chocolate, coarsely chopped
2 Tbsp strong coffee
1 Cup sugar
3 large eggs
1 tsp vanilla
6 oz premium-quality milk chocolate, chopped into pieces, or chocolate chips
1 Cup chopped nuts

For the glaze:
6 oz premium quality white chocolate, finely chopped
1/3 cup heavy cream

Center a rack in the oven and preheat the oven to 325 degrees. 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 and eye on the bowl. Stir gently, and when the mixture is smooth, set it aside for 5 minutes.

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 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 chops and the nuts. Scrape the batter into the pan.

Bake for about 35 minutes, or until a thin knife inserted into the center comes our streaked but not thickly coated. Let rest for at least 30 minutes.

Turn the brownies out 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.

Make the glaze:
Put the white chocolate in a heatproof bowl. Bring the heavy cram to a boil and pour it over the chocolate. Wait 30 seconds, then gently stir until the chocolate is melted and the glaze is smooth. Pour evenly over the brownies and spread to cover the entire surface. Refrigerate brownies for at least 20 minutes for glaze to dry, and cut into squares.