Ok…The house is not as organized as it should be, the guests are coming over, and I need a good distraction so nobody will notice anything else. Time to pull out all stops! 

Quadruple Chocolate Brownies 

This is a recipe I cooked up when I was trying to use up all of the chocolate in the house. It happens to be the best brownie I've ever had. But beware...it's addicting.

Once they have a taste, nobody will notice a thing.  They take about 30 minutes to make, start to finish.  This is what you’ll need: 


2 ounces bittersweet chocolate (I use Ghiradelli)

1 ounce unsweetened chocolate

½ cup butter

1 cup brown sugar

1 teaspoon vanilla extract

2 large eggs, beaten

½ cup all-purpose flour

¼ cup unsweetened cocoa

½ teaspoon salt

½ cup semisweet chocolate chips (I use Guittard)

½ cup extra dark chocolate chips (I use Guittard) 


  1. Preheat the oven to 350 degrees. In a double boiler, over simmering water, melt chocolate and butter. Once melted, stir in the brown sugar and vanilla. Take the mixture off the heat. Add the eggs and mix thoroughly. Add the flour, cocoa, and salt. Mix until smooth.


  1. Prepare an 8-inch square pan by lining it with baking parchment.


  1. Add the semi-sweet and the dark chocolate chips. Quickly mix them in and pour the mixture into the pan.

  1. Bake about 20 minutes, until a toothpick stuck into the center comes out with moist crumbs. Be careful not to cook it too long, or the brownies will become dry. Once I see the top looking dry with a crack or two, I take them out of the oven immediately. They are supposed to be very moist and fudgy.

  1. Once you remove the pan from the oven, place it in the freezer for 30-45 minutes. Then remove it from the freezer, lift the uncut brownies out of the pan with the parchment, place it on a cutting board, and cut into small squares.

If everyone I have invited over likes chocolate, they’ll be too busy fighting for these to notice ANYTHING else!