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Double-Chocolate Brownies

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These dark, rich fudge brownies are one of our all-time reader favorites. The better the quality of chocolate you use, the better the results.

Source: Martha Stewart Living, February 2004
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Ingredients

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How would you rate this recipe?
258
  • aurumsanctus
    24 FEB, 2017
    It was too thick.
    Reply
  • justinkerns
    19 JAN, 2016
    Great brownies - work with whole wheat flour, too! Made these changes based on what we had in the pantry: -Whole wheat flour (same amt) -1/2 cup sugar, 1/2 cup brown sugar -3 tbsp unsalted butter, 3 tbsp grape seed oil -6 oz dark chocolate chips instead of baking chocolate Followed rest of the recipe to the letter (incl 35 min cook time), and these came out fantastic. Pregnant wife was craving brownies, and she LOVED these, so we've got a winner :)
    Reply
  • Annorad
    18 AUG, 2015
    This was good, if a little crusty, with nice chocolate flavor. I had to bake an additional 10 minutes (45 total in glass) in my oven until the pan passed the toothpick test. If I make them again, I'll substitute vegetable oil for some of the butter to get a moister texture. I'd also consider adding a tsp or two of instant espresso powder for a deeper flavor.
    Reply
  • SandaraWM
    18 MAR, 2015
    Wow.. this was really amazing, I made these with my mom yesterday, they turned out amazing. These are the best brownies ever, everyone loved it. They were very chocolaty and chewy. I also would like to request, please give the ingredients' proportions in the metric scale if you can. All the measurements using the cup sort of puts me out.
    Reply
  • firstimebaker
    16 FEB, 2015
    Amazing recipe. I used dutch process cocoa a few weeks back in making these brownies and had no difficulties for any of you who were wondering if it makes a difference. Brownies were delicious and a great hit with the family, will be making this again today.
    Reply
  • firstimebaker
    16 FEB, 2015
    Amazing recipe. I used dutch process cocoa a few weeks back in making these brownies and had no difficulties for any of you who were wondering if it makes a difference. Brownies were delicious and a great hit with the family, will be making this again today.
    Reply
  • Ciddurban
    5 DEC, 2014
    Wow these were so bad I threw them away. I baked them less than 35 minutes and they were so dry you could not swallow Certainly lots of chocolate flavor but certainly not gooey or chewy. I am an experienced baker. Something is off, even if 35 was too long they should not be dry like this.
    Reply
  • agd
    6 NOV, 2014
    Nothing much to say other then these are the best brownies I have ever eaten !
    Reply
  • joycey1
    26 FEB, 2013
    This is my favorite brownie recipe. If they seem too gooey, don't worry, they will thicken up a few minutes out of the oven. They are perfectly rich and delicious. They taste way better than the picture indicates if you ask me.
    Reply
  • cookingwithcopy
    29 JAN, 2013
    I made these because the photo made them look so delicious and thin, but making them in the 8x8 pan mentioned in the recipe yields far thicker brownies.
    Reply

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