Fudgy brownies RECIPE SOURCE: marthastewart/350030/double-chocolate-brownies?czone=food/cookies-cnt/everyday-favorites Recipe 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 COOKS NOTE Store brownies in an airtight container at room temperature up to 3 days. DIRECTIONS STEP 1 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. STEP 2 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. STEP 3 Whisk together flour, baking powder, and salt in a separate bowl; set aside. STEP 4 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. STEP 5 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.
Posted on: Sat, 12 Jul 2014 10:58:36 +0000
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