Double Chocolate Brownies

1. 1

   Preheat the oven to 350F.

2. 2

   Line a buttered 8-inch-square baking pan with foil or parchment paper, allowing 2 inches to hang over the sides.

3. 3

   Butter the lining (excluding overhang); set the pan aside.

4. 4

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

5. 5

   Let cool slightly.

6. 6

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

7. 7

   Put the sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes.

8. 8

   Add the chocolate mixture; beat until combined.

9. 9

   Add the flour mixture; beat, scraping down the sides of the bowl, until well incorporated.

10. 10

    Pour the batter into the prepared pan; smooth the top with a rubber spatula.

11. 11

    Bake until a cake tester inserted into the brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes.

12. 12

    Let cool slightly in the pan, about 15 minutes.

13. 13

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

No additional tips available.