Quadruple Chocolate Brownies

• 1 1/4 lbs unsalted butter, softened
• 1 lb 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 lb bittersweet chocolate, chopped into 1/2-inch pieces
• 1/2 lb white chocolate, chopped into 1/2-inch pieces
• 1/2 lb milk chocolate, chopped into 1/2-inch pieces
• parchment paper

1. Preheat oven to 300*F.
2. Line bottoms of two 9x13-inch baking pans with parchment paper.
3. In a large saucepan, melt the butter with the unsweetened chocolate over low-heat, stirring frequently, until melted.
4. In a large bowl, whisk the sugar with the eggs, vanilla, and salt.
5. Add the melted chocolate and whisk until smooth.
6. Add the flour and whisk until incorporated.
7. Stir in 5 ounces of each of the chopped chocolates.
8. Spread the batter into prepared pans.
9. Place the remaining chopped chocolates seperately into 3 small microwave safe bowls and melt.
10. Using a spoon, drizzle the melted chocolate over the batter.
11. Using a table knife, make swirls in the batter for a marbled effect.
12. Bake for about 35 minutes, rotating the pans about halfway through, until the tops are shiny and the brownies are set.
13. Transfer the brownies to a wire rack to cool completely before cutting into squares.

butter, unsweetened chocolate, sugar, eggs, vanilla, kosher salt, allpurpose, bittersweet chocolate, white chocolate, milk chocolate, parchment paper

Taken from www.food.com/recipe/quadruple-chocolate-brownies-145900 (may not work)