Friday, July 17, 2009

Double Chocolate Brownies

Recently our nephew came to stay the weekend. This only happens once a year because he lives in Orlando. 🙁 I asked him if he wanted to make some cookies, and he suggested brownies! I have a lighter brownie recipe, and a brownie with peanut butter chips in my blog already, but I knew I wanted to try something new. With just a quick look in my Martha Stewart Cookies book, I found the perfect recipe.

These brownies are everything a brownie should be, chocolatey, rich, moist, and delicious. When The Boy got home from work and we offered him a brownie, the first thing he asked was “Is it cakey or fudgey?”. The Boy and I are both fans of the fudgy brownie variation. These aren’t the fudgiest of all brownies but they’re definitely not cakey, they lie in the middle between cakey & fudgy. So if you’re looking to appeal to brownie lovers of all kinds, this is the recipe for you. They are still soft & melt in your mouth, but stand up well. If you don’t have a handy little helper like I did to help whip these up, don’t worry, they are still quick and easy to make!

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Double Chocolate Brownies

Ingredients:


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

Directions:

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.

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10 Responses to “Double Chocolate Brownies”

  1. 1
    ♥Rosie♥ — July 17, 2009 @ 3:21 am

    I haven't baked brownies for a while and viewing these gorgeous beauties wants me to run into my kitchen now and bake them!! They look wonderful and I bet your nephew loved them :0)

  2. 2
    Beth — July 17, 2009 @ 4:47 am

    okay, you're starting to look like a professional photographer now and I grow increasingly jealous. How cute is that little ribbon? We need to discuss cameras, props and backgrounds because I need some serious help on that front!

  3. 3
    Laura — July 17, 2009 @ 5:05 am

    These look delicious!

    Also – thanks for the zucchini spice cupcakes. They were absolutely wonderful. People in my husbands office were fighting over the last few. Thanks again!

  4. 4
    Cate — July 17, 2009 @ 5:40 am

    I love the brownies with the ribbon!
    I'm a huge fan of fudgy brownies too, but this sounds like a great recipe.

  5. 5
    oneordinaryday — July 17, 2009 @ 5:48 am

    Mmm. Looks great to me. Love the photos too.

  6. 6
    Liesl — July 17, 2009 @ 7:47 am

    Did someone get a light box???? :o)

  7. 7
    Maria — July 17, 2009 @ 4:49 pm

    Brownies are my favorite. Those look amazing!

  8. 8
    Vaughn — July 19, 2009 @ 1:14 am

    I just made these.

    Holy cow they're so rich it's amazing!

  9. 9
    Amy — July 20, 2009 @ 9:06 am

    omgggggg. i am having a choc craving like right now!!

  10. 10
    L — July 20, 2009 @ 5:43 pm

    Yum! Looks delish. If you like fudge-y, check out the brownie recipe from the Foster's Market cookbook (out of Durham/Chapel Hill, NC) – they're slightly undercooked in the middle, which make them even better! Also, check out the Brownie Pudding recipe from Barefoot Contessa's newest cookbook (Back to Basics, I think) – so easy and yummy. If you'd like me to email the recipes, let me know – lctarheel@gmail.com.

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