Quadruple Chocolate Brownies

Ingredients

 * 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

Directions

 * 1) Preheat the oven to 300°. Line the bottoms of two 9-by-13-inch baking pans with parchment paper.
 * 2) In a large saucepan, melt the butter with the unsweetened chocolate over low heat, stirring frequently, until melted.
 * 3) In a large bowl, whisk the sugar with the eggs, vanilla and salt. Add the melted chocolate and whisk until smooth.
 * 4) Add the flour and whisk until incorporated. Stir in 5 ounces of each of the chopped chocolates.
 * 5) Spread the batter in the prepared pans.
 * 6) Place the remaining chopped chocolates separately in 3 small microwave-safe bowls and melt.
 * 7) Using a spoon, drizzle the melted chocolates over the batter.
 * 8) Using a table knife, make swirls in the batter for a marbled effect.
 * 9) Bake the brownies for about 35 minutes, rotating the pans halfway through, until the tops are shiny and the brownies are set.
 * 10) Transfer the brownies to a wire rack to cool completely before cutting into squares.

Contributed by:
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