Double Chocolate Brownies
Yield: 8 brownies
Prep Time: 25 min
Cook Time: 30 min
6 Tablespoons unsalted butter
6 ounces semi-sweet chocolate
1/4 cup best-quality unsweetened Dutch-process cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup granulated white sugar
2 teaspoons vanilla extract
1. Preheat oven to 350°F. Line an 8-inch square baking dish with parchment paper, leaving a 2 inch overhang on 2 sides. Spray with nonstick spray; set aside.
2. Melt together butter, chocolate and cocoa in heatproof bowl set over a pan of simmering water. Remove from heat. Stir until smooth; let cool slightly.
3. Whisk together flour, baking powder and salt in medium bowl; set aside. Put eggs, sugar, and vanilla into a large bowl. Beat with an electric mixer until pale, about 4 minutes. Beat in chocolate mixture. Add flour mixture; beat until just combined, scraping down sides of bowl as needed.
4. Scrape batter into prepared pan, and smooth the top. Bake until a toothpick or thin knife inserted into the center of the brownies comes out with a few crumbs, 30-35 minutes (do not over-bake). Let cool 30 minutes; lift out of pan, and transfer to wire rack. Let cool completely. Cut into 8 rectangles.
*Brownies can be stored in an airtight container at room temperature for up to 3 days.
Source: RecipeGirl.com (Adapted slightly from Martha Stewart Living)