Hey everyone! I know it’s really late on Saturday, and that it’s not even Saturday technically for some of you! But, as long as I get this post out sometime on Saturday, everything will be fine :P
I was really unsure as to what I wanted to bake for this post, which is why I didn’t actually get it baked until today… but that aside let’s talk about these delicious brownies I made! These were the very first homemade brownies I have made (as in, not from a box mix), and I am really proud of how they turned out! I may have overbaked them just a tad because when I put my cake tester in no crumbs were stuck to it, and the recipe said it should have a few, but I sampled a couple of them and they still tasted great!
These brownies I made to share with you all are from Martha Stewart’s “Cookies” cookbook. The only baked good I can recall trying by Martha Stewart are the Chocolate Crackles I used to make with my mom for Christmas, but I am really enjoying these brownies! They are dense but packed full of chocolate because of the semi-sweet chocolate and cocoa powder the recipe calls for. They are seriously the ultimate fudgy brownie, so if that’s your thing, then please give these a shot. You won’t be sorry!
<3 and harp strings,
Double Fudge Brownies [click to print]
Makes 9 large or 16 small (recipe from Martha Stewart’s “Cookies” cookbook)
6 oz. semisweet chocolate, coarsely chopped
1/4 cup unsweetened Dutch-process cocoa powder
3/4 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1 cup sugar
2 large eggs
2 tsp pure vanilla extract
1. Preheat oven to 350°F. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang Butter lining (not overhang).
2. Put butter, chocolate, and cocoa powder in a heatproof bowl set over a pan of simmering water; stir until butter and chocolate have melted. Let cool slightly.
3. Whisk together flour, baking powder, and salt in a bowl. 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. Add chocolate mixture; mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl, until well combined.
4. Pour batter into prepared pan; spread evenly with a 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; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days.