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DESSERTS: BARS:
Double Chocolate Brownies
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Double-
Chocolate Brownies |
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A decadent
treat...
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6
Tbs |
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unsalted butter |
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6
ounces |
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semi-sweet chocolate |
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¼
cup |
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best-quality unsweetened Dutch-process
cocoa powder |
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¾
cup |
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flour |
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¼
tsp |
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baking powder |
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¼
tsp |
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salt |
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2
large |
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eggs |
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1
cup |
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granulated sugar |
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2
tsp |
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vanilla extract |
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1 |
Preheat oven
to 350°F. Line an 8-inch square baking dish with
parchment paper, leaving a 2 inch overhang on 2
sides. Coat with cooking spray; set aside. |
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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. |
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3 |
Whisk
together flour, baking powder and salt in medium
bowl; set aside. Put eggs, sugar, and vanilla
into the bowl of an electric mixer fitted with
the whisk attachment. Beat until pale, about 4
minutes. Beat in chocolate mixture. Add flour
mixture; beat until just combined, scraping down
sides of bowl as needed. |
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4 |
Transfer
batter to prepared pan, and smooth top with an
offset spatula. Bake until a cake tester
inserted into brownie between edge and center
comes out with a few crumbs, 30-35 minutes (do
not overbake). Let cool 15 minutes; lift out of
pan, and transfer to wire rack. Let cool
completely. Cut into 8 rectangles. |
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Yield: 8 brownies |
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Cooking Tips |
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*Brownies can be
stored in an airtight container at room temperature for
up to 3 days. |
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Recipe Source |
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Martha Stewart Living |
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