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Double-Chocolate Brownies

The better the quality of chocolate you use, the better the results.

  • yield: Makes 9 large or 16 small squares

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Ingredients

  • 6 tablespoons unsalted butter, plus more for pan
  • 6 ounces coarsely chopped good-quality semisweet chocolate
  • 1/4 cup unsweetened cocoa powder (not Dutch-process)
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Cook's Note

Store brownies in an airtight container at room temperature up to 3 days.

Directions

  1. Step 1

    Preheat oven to 350 degrees. 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.

  2. Step 2

    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.

  3. Step 3

    Whisk together flour, baking powder, and salt in a separate bowl; set aside.

  4. Step 4

    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.

  5. Step 5

    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.

Source
Martha Stewart Living, February 2004

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Reviews (12)

  • 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.

  • 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.

  • 3 Nov, 2012

    Absolutely delicious, persevered with recipe inspite of having to convert everything to metric .Simply can't get my head round all these cup measurements. Metric measurements are much more accurate ( as you will know)

  • 28 Oct, 2012

    Just perfect! I tried it today and it was absolutely delicious!

  • 28 Oct, 2012

    Just perfect! I tried it today and it was absolutely delicious!

  • 27 Jun, 2012

    backe backe Kuchen für Julies Purzeltag

  • 2 Jun, 2012

    Oh. My. Goodness. Best brownie recipe I've tried--never going to the Duncan Hines box again! threw in some chocolate chips before baking to add extra texture and flavor; everyone loved them!

  • 26 Aug, 2011

    This is my go to brownie recipe...... Its so easy to put together... After having these I will never go back to a box mix.. These are so much easier and more tasteful!

  • 27 Feb, 2011

    A superb recipe! Chewy and clasic!

  • 5 Feb, 2011

    This is my go-to brownie recipe. They are fabulous, easy and so rich. I like them better with dark cocoa powder!

  • 11 Mar, 2008

    Dutch Process has been treated to neutralize its natural acidity. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used, but for this recipe ive tried both and i didnt find a difference

  • 23 Feb, 2008

    this recipe calls for cocoa that is not dutch process. could anyone tell me whats the difference betweem just regular unsweeted cocoa to a dutch processes one. Does it affect the outcome drastically. I only have dutch process on stock