Double chocolate brownies

Another magnificant scratch recipe straight from Martha.  This double chocolate recipe is amazing and simple.  The process takes a little more time than a box mix but the results are well worth it.  Use the best chocolate you can find for superior results.

Start off with good quality semisweet chocolate

 ( don't be tempted to nibble, your brownies need every morsel)

Put cocoa, chocolate and butter in a bowl over simmering water and melt

(Oh my, this is getting good)

Looks a HOT mess but it will come together.

 I promise!

better...

Best!

Wisk dry ingredients in a seperate bowl and set aside

Put sugar, eggs and vanilla in a seperate bowl and beat 4 minutes

Yes, you are on your third bowl.  

No one said baking from scratch was mess-free.

Add chocolate mixture; beat until combined

Add flour mixture, scrape bowl and beat until incorporated

Get a hold of yourself! You still have to bake it at 350 for 35 minutes.

When done baking, test with a cake tester.  If it comes out clean, you are in the MONEY!!

Oh yeah!

Happy Baking,

Buttercream

Double chocolate brownies

Makes 9 large or 16 small squares

6 tablespoons unsalted butter, plus more for pan
6 ounces coarsely chopped good-quality semisweet chocolate
1/4 cup unsweetened cocoa powder (not Dutch-process)
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract

Directions

1.Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.

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

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

4.Put 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. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.

5.Pour batter into prepared pan; smooth top with a rubber spatula. 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. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares