DOUBLE CHOCOLATE BROWNIES
Fans of fudgy brownies say this is the recipe of their dreams. In fact, it's one of our all-time reader favorites. The brownies are versatile, too-they're equally welcome packed into a picnic basket or stacked atop a cake stand and presented at the end of a dinner party.
Yield makes 9 large or 16 small
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
- Put butter, chocolate, and cocoa powder in a heatproof bowl set over a pan of simmering water; stir until butter and chocolate have melted. Let cool slightly.
- Whisk together flour, baking powder, and salt in a bowl. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale, about 4 minutes. Add chocolate mixture; mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl, until well combined.
- Pour batter into prepared pan; spread evenly with a 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; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days.
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