If you're looking for a brownie that is super fudgy (fudgey?) and extremely decadent - you've found it. 

These Quadruple Chocolate Brownies are deep and dark, rich and fudgy, sweet and a little salty. 

A brownie so rich, it vacations at the White Lotus. 

SUPER FUDGE! Quadruple Chocolate Brownies have, as you might have guessed, four types of chocolate. 

• bittersweet chocolate bar
• Dutch-processed cocoa powder
• milk chocolate chips
• white chocolate chips

Let's talk for a minute about this chocolate. 

I'm going to very forcefully recommend some brands for a few of these. Yes, I'm an older sister, and being bossy comes naturally to me, but in this instance, the type of chocolate you buy MATTERS. 

Bittersweet Chocolate

I always use Ghirardelli. It's easy to find, and the quality is always excellent. 

Dutch-Processed Cocoa

This doesn't matter as much. As long as it's a Dutch-process cocoa, you'll be good. This type of cocoa has a deep, rich color which signals your eyes that something decadent is happening here. (Surprisingly, Dutch-process cocoa has a slightly milder taste than natural cocoa. I learned that on a visit to Hershey's years ago.)

Milk Chocolate Chips

Here's where I'm going to get picky. Please, please, I'm begging you - use Guittard Milk Chocolate Chips. They are absolutely divine and worlds away from any other milk chocolate chip you will find. 

My grocery store (hi, HEB) carries them, but you can also buy them at World Market or directly from Guittard. 

White Chocolate Chips

Again, let's go with Guittard. Guittard white chocolate chips are called Choc-Au-Lait White Baking Chips. They're a creamy white chip with cocoa butter and vanilla. Not cloyingly sweet like some. 

I typically make brownies in a 13x9" pan, but these are made in an 8" square pan. 

The baking instructions have a little tweak, so read through the instructions carefully. I adapted the recipe from New York Times Cooking and kept their baking method. 

SUPER FUDGE! Quadruple Chocolate Brownies

YIELD: 16 brownies

PREP TIME: 20 minutes

BAKE TIME: 

1/2 cup unsalted butter, cut into pieces, plus more for greasing pan

4 ounces chopped bittersweet (about 60-70 percent) chocolate, such as Ghirardelli

1 teaspoon instant espresso powder

3/4 cup granulated sugar

1/2 cup packed cup light brown sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

1 teaspoon kosher salt 

1/2 cup unbleached, all-purpose flour

1/2 cup Dutch-processed cocoa powder

4 ounces Guittard milk chocolate chips

4 ounces Guittard white chocolate chips

flaky sea salt, such as falksalt

Preheat the oven to 350 degrees. Grease an 8" square pan with butter and line with one piece of parchment paper, creating an overhang on two of the four sides. Butter over the parchment.

In a medium saucepan, melt the butter and bittersweet chocolate over low heat. Be careful not to overheat, removing the pan from heat as soon as the chocolate has melted.

Stir in the espresso powder and set aside.

In a large bowl of an electric mixer, beat the granulated sugar, brown sugar, eggs, vanilla, and kosher salt for about 2 minutes until most of the sugar has dissolved. Beat on low speed while gradually pouring the melted chocolate towards the edge of the bowl. Mix until combined. 

Add the flour and cocoa powder and mix on low speed until no dry spots remain. Fold in about 3/4 of the milk and white chocolate chips, saving the rest for the top. Pour batter into the prepared pan, spreading evenly with an offset spatula. Sprinkle the remaining milk and white chocolate chips over the top.

[NOTE: Here's where you should pay attention to the baking method.] Bake the batter for 15 minutes. Place a double-layer of kitchen towel on your countertop. Remove the pan from the oven and bang it on the counter once or twice until cracks start to form on the surface. This ensures a fudgy, but not dense, texture. 

Sprinkle with flaky sea salt and return to the oven for 10 to 12 minutes until the edges are set and the center is no longer wobbly when the pan is jiggled. (A toothpick inserted will not come out clean.)

Remove to a wire cooling rack. Before cutting, cool completely to room temperature in the pan. Use a bench scraper to cut into small squares. You might even need a fork for these; they are so fudgy! 

*adapted from NYT Cooking

Once you've eaten the brownies, polish off the rest of the milk chocolate chips, eating them straight from the bag.