Rediscovering the Joy of Cooking

May 20, 2008

Quintuple Chocolate Brownies and Snickery Squares

Filed under: dessert, Tuesdays with Dorie — Emily @ 12:38 am

For Tuesdays with Dorie this week, I decided to make two of the recipes that had been made before I joined. The recipe for this week were French Madeleines. But these require a special pan and I didn’t have a chance to purchase one, so the alternative was to make a past recipe. I chose Quintuple Chocolate Brownies and Snickery Squares.

Quintuple Chocolate Brownies

(Source: Dorie Greenspan “Baking: From My Home to Yours” pp. 99-100)

For the Brownies:
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 stick (8 Tablespoons) unsalted butter, cut into 8 pieces
3 ounces unsweetened chocolate, coarsely chopped
3 ounces bittersweet or semisweet chocolate, coarsely chopped
2 Tablespoons strong coffee
1 cup sugar
3 large eggs
1 teaspoon pure vanilla
6 ounces premium-quality milk chocolate, chopped into chips, or 1 cup store-bought milk chocolate chips
1 cup chopped nuts

For the Glaze:
6 ounces premium-quality white chocolate, finely chopped, or 1 cup store-bought white chocolate chips
1/3 cup heavy cream

Getting Ready:
Center a rack in the oven and preheat the oven to 325 degrees F. 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.

To Make the Brownies:
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 an 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 chips and the nuts. Scrape the batter into the pan.

Bake for about 35 minutes, or until a thin knife inserted into the center comes out streaked but not thickly coated. Transfer the pan to a cooling rack and let the brownies rest undisturbed for at least 30 minutes. (You can wait longer, if you’d like.)

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.

To Make the Glaze:
Put the white chocolate in a heatproof bowl. Bring the heavy cream to a boil and pour it over the chocolate. Wait 30 seconds, then, using a rubber spatula, gently stir until the chocolate is melted and the glaze is smooth.

Hold a long metal icing spatula in one hand and the bowl of glaze in the other. Pour the glaze onto the center of the brownies and use the spatula to nudge it evenly over the surface. Don’t worry if it dribbles over the edges, you can trim the sides later (or not). Refrigerate the brownies for about 20 minutes to dry the glaze.

Cut into 16 squares, each roughly 2-1/4 inches on a side.

Snickery Squares

For the Crust:

1 cup all-purpose flour
¼ cup sugar
2 TBSP powdered sugar
¼ tsp salt
1 stick unsalted butter, cut into small pieces and chilled
1 large egg yolk, lightly beaten

For the Filling:

½ cup sugar
3 TBSP water
1 ½ cups salted peanuts
About 1 ½ cups store-bought dulce de leche

For the Topping:

7 ounces bittersweet chocolate, coarsely chopped
½ stick unsalted butter, cut into 8 pieces, at room temperature

Preheat oven to 350F. Butter a 8 inch square pan and put it on a baking sheet.

To Make the Crust:

Toss the flour, sugar, powdered sugar and salt into a food processor and pulse a few times to combine. Toss in the pieces of cold butter and pulse about 12 times, until the mixture looks like coarse meal. Pour the yolk over the ingredients and pulse until the dough forms clumps and curds-stop before the dough comes together in a ball.
Turn the dough into the buttered pan and gently press it evenly across the bottom of the pan. Prick the dough with a fork and slide the sheet into the oven.
Bake the crust for 15-20 minutes, or until it takes on just a little color around the edges. Transfer the pan to a rack and cool to room temperature before filling.

To Make the Filling:

Have a parchment or silicone mat-lined baking sheet at the ready, as well as a long-handled wooden spoon and a medium heavy bottomed saucepan.
Put the sugar and water in the saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Keeping the heat fairly high, continue to cook the sugar, without stirring, until it just starts to color. Toss the peanuts and immediately start stirring. Keep stirring, to coat the peanuts with sugar. Within a few minutes, they will be covered with sugar and turn white—keep stirring until the sugar turns back into caramel. When the peanuts are coated with a nice deep amber caramel, remove the pan from the heat and turn the nuts out onto the baking sheet., using the wooden spoon to spread them out as best you can. Cool the nuts to room temperature.
When they are cool enough to handle, separate the nuts or break them into small pieces. Divide the nuts in half. Keep half of the nuts whole or in biggish pieces for the filling, and finely chop the other half for the topping.
Spread the dulce de leche over the shortbread base and sprinkle over the whole candied nuts.
To Make the Topping:

Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water. Remove chocolate from the heat and gently stir in the butter, stirring until it is fully blended into the chocolate.
Pour the chocolate over the dulce de leche, smoothing it with a long metal icing spatula, then sprinkle over the rest of the peanuts. Slide the pan into the fridge to set the topping, about 20 minutes; if you’d like to serve the squares cold, keep them refrigerated for at least 3 hours before cutting.
Cut into 16 bars.

Source: Adapted from Baking: From My Home to Yours by Dorie Greenspan



  1. Those look positively sinful! yum! Great job!

    Comment by Heather — May 20, 2008 @ 1:15 am

  2. You went all out on a sugar high this week. They both look delicious!!!

    Comment by Gretchen Noelle — May 20, 2008 @ 1:40 am

  3. Wow, talk about ambitious! What did you think of the brownies? That a recipe I’ve been considering going back and making, but want to make sure it’s pretty foolproof and relatively easy. Both of your treats look delicious!

    Comment by Caitlin — May 20, 2008 @ 2:12 am

  4. Oh, God, I hope my husband doesn’t find your post. If he knew I could have made something chocolaty instead of the madeleines … it would not be pretty. 😉

    Comment by Rebecca — May 20, 2008 @ 2:31 am

  5. wow, both totally decadent looking treats!!

    Comment by mimi — May 20, 2008 @ 3:40 am

  6. Wow! You were busy! I joined TWD after those recipes, so I haven’t made them yet. Yours look great!

    Comment by Cheryl — May 20, 2008 @ 3:40 am

  7. Um, can I come over and have one? Of each? These look alot better than what I made!!

    Comment by Megan — May 20, 2008 @ 4:35 am

  8. Your brownies and squares look fabulous!

    Comment by Dianne — May 20, 2008 @ 9:29 pm

  9. I love 2fors! You picked 2 yummy recipes. Great job!
    Clara @ I♥food4thought

    Comment by CB — May 20, 2008 @ 9:51 pm

  10. Oh. My. Goodness. I’m honestly in awe of that picture with all the brownies. If I had that in front of me right now, I’d probably put a large dent in it, if I not finish it all. These two recipes are absolutely going on my list of things to make, and SOON.

    Comment by Garrett — May 21, 2008 @ 1:15 am

  11. I made the brownies too… wish I’d have made the snickery squares instead, lol. Yours look fantastic!

    Comment by JacqueOH — May 21, 2008 @ 2:48 am

  12. Wow superachiever! These look great! Hx

    Comment by Helen — May 21, 2008 @ 9:54 am

  13. Yum! You sure had a decadent day!

    Comment by Cecilia — May 21, 2008 @ 7:41 pm

  14. wow, you’ve been busy baking! they look great. you didn’t say how you liked them or which you liked better?

    Comment by Jaime — May 22, 2008 @ 4:25 am

  15. i made the brownies too….we have one small lone one left. the snickery look amazing as well…wowza. unfortunately i consumed more than my ‘fair share’ (what is that anyway) of the brownies so i must do treadmill penance before making the squares. 😀

    Comment by Mara — May 22, 2008 @ 4:55 pm

  16. My those desserts look tempting!

    Comment by LyB — May 23, 2008 @ 12:55 pm

  17. I will bake these brownies tomorrow!! Yummy!

    Comment by Brownie Hound — March 23, 2009 @ 4:29 am

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