Double Chocolate Brownies

1. 1

   Preheat oven to 350F.

2. 2

   Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang.

3. 3

   Butter lining (not overhang).

4. 4

   Put butter, chocolate, and cocoa powder in a heatproof bowl set over a pan of simmering water; stir until butter and chocolate have melted.

5. 5

   Let cool slightly.

6. 6

   Whisk together flour, baking powder, and salt in a bowl.

7. 7

   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.

8. 8

   Add chocolate mixture; mix until combined.

9. 9

   Reduce speed to low.

10. 10

    Add flour mixture; mix, scraping down sides of bowl, until well combined.

11. 11

    Pour batter into prepared pan; spread evenly with a spatula.

12. 12

    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.

13. 13

    Let cool slightly in pan, about 15 minutes.

14. 14

    Lift out; let cool completely on a wire rack before cutting into squares.

15. 15

    Brownies can be stored in an airtight container at room temperature up to 3 days.

No additional tips available.