Double-Chocolate Brownies
- Comments()
- Yield Makes nine 2 1/2-inch squares
Ingredients
- 1 stick unsalted butter, cut into large pieces
- 6 ounces bittersweet chocolate, chopped
- 1 1/2 cups sugar
- 3 large eggs
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons all-purpose flour, sifted
Directions
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Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment, leaving a slight overhang on all sides. Melt butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined.
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Pour batter into pan. Bake until set and a toothpick inserted into the center comes out with moist crumbs, 35 to 40 minutes. Let cool slightly in pan, about 15 minutes. Lift brownies from pan using parchment. Remove parchment, and transfer to a wire rack. Let cool completely. Cut into 9 squares.
Cook's Note
To add crunch to the brownies, stir 1/2 cup of walnuts or pecans into the batter.
HEAVEN!! These are fudgy and tasty. Everyone loved them except, I used marshmellows to add another taste. Way to go Martha!
HEAVEN!! These are fudgy and tasty. Everyone loved them except, I used marshmellows to add another taste. Way to go Martha!
very good rich chocolate flavour. reduce the baking time if you want your brownies to turn out soft and fudgy in the middle. otherwise they will turnout with a drier, cakey texture
These brownies turned out fantastic! I loved that the recipe was quick and easy, and that I already had all of the ingredients in my kitchen. I definitely recommend these rich brownies for any chocolate lover!
Love these brownies! I usually have two brownie recipes that I make. One that is really fudgy and thin and one that is fluffy with a cake-like texture. These have a very balanced texture, a little of both. They are also very thick- yum! I loved the extra chocolate flavor ..... they go great with vanilla ice cream!
Excellent results. Doubles easily.
These turned out very cakey and dry. Totally overbaked at 30 min in the oven. Next time could be done at 25 or less for a moister brownie.
Very good. I switched out 1/2 cup of white sugar with just under 1/2 cup of brown, smoothed out some of the bitterness, not everyone in my family likes dark/bittersweet chocolate (crazy people). In response to the everytalented, my brownie standby recipe is from betterhomes
can any one please help me find a brownie recipie that doesnt use any chocolate, and only uses cocco powder??
which cocoa powder should i use ? Droste or scharffenberger ?
These brownies and yummmmmmmy..... To add another layer of decadence, I frosted with mint buttercream icing. I just made regular buttercream icing and added four drops of peppermint essence and some about 4/5 drops of green food colouring to icing. Very pretty and a nice finish to a potluck, or bar-b-que. Everyone always remembers a fabulous desert. Thanks.
Best brownies I've ever made! Just be sure not to over bake.
These are incredible! You can see my results here: http://marthaandme.wordpress.com/2010/03/31/double-chocolate-brownies/