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Friday, February 22, 2013

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.

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