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!
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 extractDirections:
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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