Tags

, , , , ,

After a long day at work I had a taste for some chocolate.  So I decided to make the Martha Stewart Double Chocolate Brownies.

* 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(I only use nielsen massey vanilla, you can purchase it at Williams- Sonoma)

The only Vanilla I will use

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

Warming the Chocolate

I did not like using the parchment paper with this recipe.  I found it very hard to smooth out my brownie mix on the parchment.

Melted Chocolate

I think I may have overcooked this brownie a little bit.  Next time I make them I will be sure to pull them out at the 35 min mark!  Overall very tasty and rich!

Let me now introduce “The Brownie”

Advertisements