Double Chocolate Brownies

Photo by Levi Brown
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  • Makes 16 brownies
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 186 calories
    • Fat 10 g
    • Sat Fat 6 g
    • Cholesterol 41 mg
    • Sodium 87 mg
    • Protein 2 g
    • Carbohydrate 25 g
    • Sugar 19 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 11 mg


  1. Check 1/2cup (1 stick) unsalted butter, plus more for the pan
  2. Check 3/4cup all-purpose flour, spooned and leveled
  3. Check 1/4cup unsweetened cocoa powder
  4. Check 1/2teaspoon baking powder
  5. Check 1/2teaspoon kosher salt
  6. Check 6ounces semisweet chocolate, chopped
  7. Check 1cup sugar
  8. Check 2 large eggs
  9. Check 1teaspoon pure vanilla extract


  1. Heat oven to 350° F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.
  2. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt; set aside.
  3. In a large microwave-safe bowl, combine the butter and chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.
  4. Add the flour mixture and mix until just combined (do not overmix).
  5. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely in the pan.
  6. Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares (4 rows by 4 rows).