New This Month

Double-Chocolate Brownies

258

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.

  • Yield: Makes 9 large or 16 small squares

Source: Martha Stewart Living, February 2004

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

Directions

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

  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. 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.

Reviews Add a comment

  • 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