Food & Cooking Recipes Dessert & Treats Recipes Brownie Recipes Fudgy Double-Chocolate Brownies 3.6 (242) 15 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 23, 2021 Print Share Share Tweet Pin Email Photo: Dana Gallagher Prep Time: 20 mins Total Time: 55 mins Yield: 16 squares A double dose of chocolate—bittersweet and cocoa powder—makes these brownies the most satisfying around. The thin crust gives way to a rich, fudgy interior. Ingredients 1 stick unsalted butter, cut into pieces, plus more, softened, for pan ¾ cup unbleached all-purpose flour, sifted 2 tablespoons Dutch-process cocoa powder ¾ teaspoon kosher salt (we use Diamond Crystal) 8 ounces semisweet chocolate (61 to 66 percent), chopped (about 2 cups) 1 ½ cups sugar 3 large eggs 2 teaspoons pure vanilla extract Directions Preheat oven to 350°F. Butter a 9-inch square baking pan and line with parchment, leaving a 2-inch overhang on two sides; butter parchment. In a medium bowl, whisk together flour, cocoa, and salt. In a large heatproof bowl set over (but not in) a pot of simmering water, combine 1 1/2 cups chocolate (6 ounces) and butter; heat, stirring, until melted. Remove from heat. Immediately add sugar and whisk 10 seconds. Add eggs, one at a time, then vanilla; whisk vigorously until glossy and smooth, 45 to 60 seconds. Using a rubber spatula, stir in flour mixture until just combined, then fold in remaining 1/2 cup chocolate (2 ounces). Transfer batter to prepared pan, smoothing top with spatula. Bake until top is shiny and crackly and a tester comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool 20 minutes. Using parchment overhang, lift brownies from pan. Let cool completely on rack before cutting into squares. Store in an airtight container at room temperature up to 2 days. Cook's Notes We love the flavor of semisweet chocolate in a brownie, but if you want a more intense taste, you can use bittersweet (about 70 percent)— it won't change the texture. To add crunch, stir 1/2 cup of walnuts or pecans into the batter. Print