Double Chocolate Brownies

[Guest guest]

These sound wonderful.

 

Gayle

 

 

 

[Guest guest]

Double Chocolate Brownies

 

6 tablespoons unsalted butter, plus more for pan

 

6 ounces coarsely chopped good-quality semisweet chocolate

 

1/4 cup unsweetened cocoa powder (not Dutch-process)

 

3/4 cup all-purpose flour

 

1/4 teaspoon baking powder

 

1/4 teaspoon salt

 

1 cup sugar

 

2 large eggs

 

2 teaspoons pure vanilla extract

 

1. Preheat oven to 350°. Line a buttered 8-inch square baking pan

with foil or parchment paper, allowing 2 inches to hang over sides.

Butter lining (excluding overhang); set pan aside.

 

2. Put butter, chocolate, and cocoa in a heatproof medium bowl set

over a pan of simmering water; stir until butter and chocolate are

melted. Let cool slightly.

 

3. Whisk together flour, baking powder, and salt in a separate

bowl; set aside.

 

4. Put sugar, eggs, and vanilla in the bowl of an electric mixer

fitted with the whisk attachment, and beat on medium speed until pale,

about 4 minutes. Add chocolate mixture; beat until combined. Add flour

mixture; beat, scraping down sides of bowl, until well incorporated.

 

5. Pour batter into prepared pan; smooth top with a rubber spatula.

Bake until a cake tester inserted into brownies (avoid center and

edges) comes out with a few crumbs but is not wet, about 35 minutes.

Let cool slightly in pan, about 15 minutes. Lift out brownies; let

cool completely on a wire rack before cutting into squares.

 

Borrowed from Martha Stewart