Saturday, May 17, 2008

Martha Stewart Double Chocolate Brownies

Taken from the book Cookies, by Martha Stewart

6 Tbsp butter, plus more for the pan
6 oz semi-sweet chocolate, coarsely chopped
1/4 cup unsweetened cocoa powder
3/4 cup flour
1/4 tsp baking powder
1/4 tsp coarse salt
1 cup sugar
2 large eggs
2 tsp vanilla extract

Preheat oven to 350 F. Butter a 9x9 inch square baking pan.

Put butter, chocolate, and cocoa in a double boiler and stir until butter and chocolate have melted. Cool slightly.

Whisk together flour, baking powder, and salt. Put sugar, eggs, and vanilla in the bowl of an electric mixer and beat with the whisk attachment on medium speed until pale, about 4 minutes. Add the chocolate mixture; mix until combined. Reduce the speed to low and add the flour mixture, scraping down the side of the bowl. Mix until well combined.

Pour batter into pan, spreading evenly. Bake until a cake tester comes out with a few crumbs but is not wet; about 35 minutes. Let cool slightly.

Brownies can be stored in an airtight container at room temperature for about three days.

Makes 9 large, 16 small

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