Double Chocolate Brownies

Double Chocolate Brownies


(1 vote) 5 1

These brownies are thick, rich and dense. I'm a purist, so I make them without nuts, but you could certainly add them!

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Northbrook, IL


  • 6 Tbs. unsalted butter, plus more for pan
  • 6 oz. semisweet chocolate, coarsely chopped
  • 1/4 C. unsweetened cocoa powder
  • 3/4 C. all-purpose flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 C. sugar
  • 2 large eggs
  • 2 tsp. pure vanilla extract

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Preheat oven to 350 degrees.

Prepare an 8-inch square baking pan by buttering the pan, then lining with parchment paper. Leave a few inches of paper on either side to lift out the brownies later. Then, butter the parchment paper.

In a double boiler, combine butter, chocolate and cocoa until melted. Remove from heat and let cool slightly.

Whisk together flour, baking powder and salt. Set aside.

With an electric mixer, combine sugar, eggs and vanilla with the whisk attachment. Mix on medium speed until the mixture is a pale yellow, about 3-4 minutes. Add chocolate mixture and mix to combine. Reduce speed and add flour mixture until combined.

Pour batter into prepared pan and smooth evenly. Bake for 35 minutes or until toothpick comes out clean, with a few crumbs, but not wet.

Let cool 15 minutes in pan, then transfer to cooling rack to cool completely.

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