DOUBLE CHOCOLATE BROWNIES

By curly

Ingredients

• Vegetable oil cooking spray
• 6 Tbsps unsalted butter
• 6 ounces semisweet chocolate
• 1/4 cup best-quality unsweetened
• Dutch-process cocoa powder
• 3/4 cup all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1 cup sugar
• 2 tsps vanilla extract

Preparation

Step 1

Preheat oven to 350 degrees. Line an 8-inch square baking dish with parchment paper, leaving a 2-inch overhang on 2 sides. Coat with cooking spray; set aside.

Melt together butter, chocolate, and cocoa in a heatproof bowl set over a pan of simmering water. Remove from heat. Stir until smooth; let cool slightly.

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

Put eggs, sugar and vanilla into the bowl of an electric mixer fitted with the whisk attachment. Beat until pale, about 4 minutes.

Beat in chocolate mixture. Add flour mixture; beat until just combined, scraping down sides of bowl as needed.

Transfer batter to prepared pan, and smooth top with an offset spatula.

Bake until a cake tester inserted into brownie between edge and center comes out with a few crumbs, 30 to 35 minutes. (Do not over bake).

Let cool 15 minutes; lift out of pan and transfer to a wire rack. Let cool completely. Cut into 8 rectangles. Brownies can be stored in an airtight container at room temperature up to 3 days.