Apr 9, 2011

Double Chocolate Brownies



The better the quality of chocolate you use, the better the results. Store brownies in an airtight container at room temperature up to 3 days.

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
1/2 cup chopped walnuts

1. 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.

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. Sprinkle walnuts over top. 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.

Yields: 9 large or 16 small squares

adapted from Martha Stewart Cookies

3 fabulous comments:

Mona said...

great picture these look great

Noor said...

Thank you so much I appreciate that.

meeso said...

Goodness, that's really tempting! I want brownies, they look perfect!