Brownies: Double-Chocolate Brownies

By NicoleS

Ingredients

• 1 stick unsalted butter, cut into large pieces
• 6 ounces bittersweet chocolate, chopped
• 1 1/2 cups sugar
• 3 large eggs
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp. salt
• 1/2 cup plus 2 tablespoons all-purpose flour, sifted

Preparation

Step 1

Preheat oven to 350°. Line an 8-inch square pan with parchment, leaving a slight overhang on all sides. Melt butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined.

Pour batter into pan. Bake until set and a toothpick inserted into the center comes out with moist crumbs, 35-40 minutes. Let cool slightly in pan, about 15 minutes. Lift brownies from pan using parchment. Remove parchment, and transfer to a wire rack. Let cool completely. Cut into 9 squares.

Brownies can be stored at room temperature for up to 3 days.