sunday morning sweets: double-chocolate brownies

by Chen

A real chocolate fudge brownie baked in a pretty pretty Caribbean blue baking dish. Need I say more?

double-chocolate brownies
Adapted from Martha Stewart’s Double-Chocolate Brownies

Makes 16 small squares

4 tbsp unsalted butter (the original recipe called for 6 tbsp)
6 oz good-quality dark chocolate (no less than 70% cocoa content), chopped
1/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/2 cup raw sugar (originally 1 cup regular sugar)
2 large eggs
2 tsp vanilla extract

Preheat the oven to 350F. Coat one 8*8 cake pan or baking dish with cooking spray, then line it with parchment paper, and spray again. Set aside.

Melt butter, chocolate, and cocoa powder together in a double boiler until smooth. Or, alternatively, heat the mixture in microwave in 30-second increment and stir in between until smooth. Remove from the heat and let cool slightly.

Whisk together flour, baking powder, and salt in a separate bowl and set aside.

In a large bowl, whisk together sugar, eggs, and vanilla until pale yellow. This will take some effort. Whisk in the chocolate mixture until well combined. Stir in the flour mixture. The batter will be very thick and sticky, and it’s ok to have some lumps.

Pour the batter into the prepared baking pan. Spread the batter to the edge using a spatula and smooth the top. Bake in the preheated oven for about 20 minutes or just until a knife inserted comes out clean with some moist crumbs. Let the brownie rest in the pan for 15 minutes. Transfer to a rack to cool completely before cutting into squares.

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