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.

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