Best Fudgy Double Chocolate Brownies Recipes

Fudgy Double-Chocolate Brownies image

Provided by Martha Stewart

Time 55m

Yield Makes 16 squares

Number Of Ingredients 8

1 stick unsalted butter, cut into pieces, plus more, softened, for pan
3/4 cup unbleached all-purpose flour, sifted
2 tablespoons Dutch-process cocoa powder
3/4 teaspoon kosher salt (we use Diamond Crystal)
8 ounces semisweet chocolate (61 to 66 percent), chopped (about 2 cups)
1 1/2 cups sugar
3 large eggs
2 teaspoons pure vanilla extract

Steps:

Preheat oven to 350°F. Butter a 9-inch square baking pan and line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
In a medium bowl, whisk together flour, cocoa, and salt. In a large heatproof bowl set over (but not in) a pot of simmering water, combine 1 1/2 cups chocolate (6 ounces) and butter; heat, stirring, until melted. Remove from heat. Immediately add sugar and whisk 10 seconds.
Add eggs, one at a time, then vanilla; whisk vigorously until glossy and smooth, 45 to 60 seconds. Using a rubber spatula, stir in flour mixture until just combined, then fold in remaining 1/2 cup chocolate (2 ounces). Transfer batter to prepared pan, smoothing top with spatula.
Bake until top is shiny and crackly and a tester comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool 20 minutes. Using parchment overhang, lift brownies from pan. Let cool completely on rack before cutting into squares. Store in an airtight container at room temperature up to 2 days.

Fudgy Double-Chocolate Brownies image

Provided by Sam Worley

Yield 15-18 brownies

Number Of Ingredients 9

1 1/2 cups (3 sticks) unsalted butter, plus more for pan, if needed
12 ounces bittersweet chocolate (about 70 percent), chopped
3 tablespoons unsweetened cocoa powder, sifted
6 large eggs, at room temperature
3 cups sugar
1 1/2 teaspoons salt
2 1/4 cups cake flour
Special Equipment:
A 13x9" baking pan

Steps:

Preheat oven to 325°F. Grease a 13x9" baking pan with room temperature butter or nonstick cooking spray, line the bottom with parchment, leaving a generous overhang on both long sides, and grease parchment with room temperature butter or nonstick cooking spray.
Combine 1 1/2 cups butter, chocolate, and cocoa powder in a large heatproof bowl set over a pot of simmering water, stirring often, until mixture is melted and smooth. Remove from heat and set aside.
Whip eggs, sugar, and salt in bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer) on high speed, until tripled in size and lightened in color, 4-5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate.
Add one-third egg mixture to reserved chocolate mixture and stir to combine with a spatula. Fold in remaining egg mixture in 2 batches. Sift in flour in three parts, gently folding with spatula after each addition. Pour evenly into prepared pan. Smooth top of batter with spatula.
Bake brownies, rotating in oven halfway through, until sides are visibly baked and center is set, 50-55 minutes. Transfer to a wire rack. After brownies have cooled, loosen edges with an offset spatula or a butter knife, then pull up both sides of the parchment to remove brownies from pan. Place brownies on parchment on a cutting board and cut into 15-18 pieces.