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    Double Chocolate Brownies

    Source of Recipe

    From "Martha Stewart's Cookies" by Martha Stewart

    Recipe Introduction

    "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."

    List of Ingredients

    ◦ 6 tablespoons unsalted butter, plus more for pan
    ◦ 6 ounces semisweet chocolate, coarsely chopped
    ◦ ¼ cup unsweetened Dutch-process cocoa powder
    ◦ ¾ cup all-purpose flour
    ◦ ¼ teaspoon baking powder
    ◦ ¼ teaspoon coarse salt
    ◦ 1 cup sugar
    ◦ 2 large eggs
    ◦ 2 teaspoons pure vanilla extract


    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 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.

    Makes 9 large or 16 small




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