Double Chocolate Brownies
Makes 16 brownies|
Hands-On Time:
20m
|
Total Time:
3hr
00m
Ingredients
- 1/2 cup (1 stick) unsalted butter, plus more for the pan
- 3/4 cup all-purpose flour, spooned and leveled
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 6 ounces semisweet chocolate, chopped
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
Directions
- 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.
- In a medium bowl, whisk together the flour, cocoa, baking powder, and salt; set aside.
- 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.
- Add the flour mixture and mix until just combined (do not overmix).
- 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.
- 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).
Nutritional Information
- Per ServingServing Size: 1 brownie
- Calories 186
- Fat 10g
- Sat Fat 6g
- Cholesterol 41mg
- Sodium 87mg
- Protein 2g
- Carbohydrate 25g
- Sugar 19g
- Fiber 1g
- Iron 1mg
- Calcium 11mg
What does this mean? See Nutrition 101.
Quick Tip
These cookies can be kept at room temperature, between sheets of wax paper or parchment in an airtight container, for about
5 days.
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