Quadruple Chocolate Brownies

Inspired by aromatic spices like sesame and pink peppercorn, and herbs like tarragon, San Francisco chocolatier Michael Recchiuti of Recchiuti Confections searches local farmers' markets for the absolute freshest ingredients. Beyond truffles, Recchiuti creates all kinds of fun, homey chocolate desserts (like s'mores), the recipes for which appear in his stunning cookbook, Chocolate Obsession. However, he didn't choose to share the recipe for his four-chocolate brownies—until now. 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."

  • Active:
  • Total Time:
  • Servings: makes 4 dozen 2-inch brownies


  • 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

How to make this recipe

  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.

Contributed By Photo © Hans Gissinger Published December 2005

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