Double Chocolate Brownies

One of my favorites:  Double Chocolate Brownies

Double Chocolate Brownies

Yield: 8 brownies

Prep Time: 25 min

Cook Time: 30 min

Double Chocolate Brownies


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: (Adapted slightly from Martha Stewart Living)

2 Responses to “Double Chocolate Brownies”

  1. postedJan 31, 2014 7:51 AM

    Hi, how do you think it would go if I doubled and baked in a 13 x 9? I know doubling can be disastrous with the wrong recipe but yours seems pretty straightforward? Any thoughts or experiences to share? I like to share when I bake and if I only do an 8 x 8 it’d just be for us and that’s just not right lol!

    • postedFeb 1, 2014 7:36 AM

      not sure… I’m always afraid to double baking recipes!

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