Food & Cooking Recipes Dessert & Treats Recipes Brownie Recipes Fudgy Double-Chocolate Brownies 3.6 (242) 15 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 23, 2021 Print Rate It 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. Rate it Print