Dessert: Double Chocolate Brownies

The better the quality of chocolate you use, the better the results. Store brownies in an airtight container at room temperature up to 3 days.

Ingredients

6 tbsp. unsalted butter
6 oz. coarsely chopped good-quality semisweet chocolate
1/4 c. unsweetened cocoa powder (not Dutch-process)
3/4 c. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1 c. sugar
2 large eggs
2 tsp. pure vanilla extract

Instructions

Preheat oven to 350 degrees F. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.
Whisk together flour, baking powder, and salt in a separate bowl; set aside.
Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.

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