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Double Chocolate Brownies
Martha Stewart Magazine April 2010
| Tried April 12, 2011 - little more hassle then most brownies by using double boiler and more expensive with the bittersweet chocolate. The texture was very fudgy -- maybe didn't bake long enough. Rich favor. Not a receipt to do again. |
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 teaspoon salt
1/2 cup plus 2 tablespoons flour, sifted
Preheat oven to 350° degrees. Line an 8 inch square baking pan with parchment leaving a slight overhang on all sides. Melt butter and chocolate in a double boiler, 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 toothpick comes out clean. 35-40 minutes.
Let cool slightly in pan about 15 minutes.
Lift brownies from pan using parchment.
Remove parchment and transfer to wire rack. Let cool .Cut into 9 Squares.
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