Quad-Chocolate Brownies

Sometimes you just need a lot of chocolate, and sometimes you just need a lot of brownies. Whether it's bakesale time, or birthday party, or you just owe a bunch of people big time, sometimes one pan of brownies doesn't cut it. This covers both, it's a lot of brownies and a lot of chocolate. It makes 32 giant brownies (like the size shown) or up too 100 small brownies depending how you cut them, or some of both (which is what I did). This recipe also has a lot of chocolate, 4 different kinds in fact, making them ridiculously chocolatey a delicious. I also usd a touch of the Tropical Traditions Coconut Oil, which gave it just a hint of coconutty goodness, you can easily sub it out though. So prepare to be on chocolate overload and whip up a delicious batch!

Quad-Chocolate Brownies:
2/3 cup Dutch-processed cocoa
1 tbsp of instant coffee powder/grounds
1 1/4 cups boiling water
4 oz unsweetened chocolate, in pieces
1 stick unsalted butter, melted
1 cup of canola oil
1/4 of unrefined virgin coconut oil (or sub an additional 1/4 cup of canola)
4 large eggs
4 large egg yolks
2 tbsp of vanilla extract
3 cups of white sugar
1 1/2 cups of brown sugar
3 1/2 cupsof all-purpose flour
2 of tsp salt
6 oz of semi-sweet chocolate, chopped
4 oz of white chocolate, chopped

Pre heat the oven to 350 degrees and put rack in the middle of the oven. Line two 9x13 baking dishes with foil, leaving an overhang, and grease or spray with Pam. In a very large bowl, stir together cocoa, coffee, and boiling water until smooth and it looks like hot chocolate. Add in unsweetened chocolate and stir until the chocolate melts and is smooth, if you need to re-heat it a little to get the chocolate all the way melted, just pop it in the microwave (assuming your bowl is safe). Add butter and oil (if using coconut oil, scoop that solid into the melted butter when the butter is hot and it will liquify down). Mix on low, don't worry that it won't come together and that it looks curdled, it's not, it just needs an emulsifier. With the mixer running, add eggs, yolks and vanila and mix until smooth. Add sugars mix until smooth. Add flour and salt and stir until just combined. Stir in white and semi sweet chocolate. Divide batter between the two pans and bake until a fork comes out clean, about 30-35 minutes. Let sit a few minutes then use foil overhang to lift brownies out of the pan. Let them cool out of the pan before serving. (adapted from Brown Eyed Baker)

Happy Eating.