I LOVE BROWNIES! So over the weekend I made Martha Stewart Double-Chocolate Brownies and they were amazing!! Here is the recipe, try it out, you won't be disappointed.
- 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
Preheat oven to 350 degrees. 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.
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.
Whisk together flour, baking powder, and salt in a separate bowl; set aside.
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.
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.