Double Chocolate Brownies

Adapted from a Martha Stewart recipe, this is absolutely DIVINE! I used to buy store bought brownies all the time, but after I tried this recipe I prefer making them at home. An ice-cold glass of milk served with this chocolate treat is one of the most delectable combinations in dessert history. It is easy to make. Keep this kid-favorite recipe handy. 
This Recipe will make 9 large squares.

  Ingredients: 

• 6 tbsp unsalted butter, plus more for the 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

Directions:

1. Preheat oven to 350 degrees.
2. 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. 
3. 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.
4. Whisk together flour, baking powder, and salt in a separate bowl; set aside.
5. 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.
6. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
7. Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownie (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes.
8. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares

You can keep the brownies for 3 days at room temp.