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Double Chocolate Brownies
Double the chocolate means big, rich flavor in these double chocolate brownies. This easy brownie recipe will knock your socks off!
Ingredients
- 6 tablespoons (85 g) unsalted butter, plus more for the pan
- 6 ounces (170 g) semisweet chocolate, coarsely chopped
- ¼ cup (21 g) unsweetened Dutch-process cocoa powder
- ¾ cup (90 g) all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon coarse salt
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
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Instructions
- Preheat oven to 350°F (175°C). Butter an 8-inch square baking pan. Line the pan with parchment paper, leaving 2 inches hanging over the sides. Butter the parchment paper.
- In a heatproof bowl over a pan of simmering water, stir together the butter, chocolate, and cocoa powder until melted and smooth. Set aside to cool slightly.
- Whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, combine the sugar, eggs, and vanilla using an electric mixer with a whisk attachment. Mix on medium speed until pale, about 4 minutes. Add the chocolate mixture and mix until combined.
- Reduce mixer speed to low and gradually add the flour mixture, mixing until combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 35 minutes, or until a cake tester comes out with a few moist crumbs.
- Let the brownies cool in the pan for about 15 minutes. Then, use the overhanging lining to lift the brownies out of the pan onto a wire rack. Cool completely before cutting into squares.
Notes
- Recipe slightly adapted from Martha Stewart’s Cookies.
- Store double chocolate brownies in an airtight container at room temperature for up to 3 days.
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