Here we go again, another brownie recipe. I had to do it though…one of my co-workers is addicted to brownies – and it was his birthday. How could I not use this opportunity to try another recipe? Instead of using oil, this recipe calls for butter, and I wanted to see the difference. Oil definitely makes a moister chewier brownie, but these brownies were pretty terrific. They had a wonderful chocolate flavor and were very moist – the one difference is how long they stayed moist. With this recipe, the brownies stayed moist for days – but after a couple of days these brownies started to taste stale.
So, if you need to make brownies ahead of time, go with this recipe from Cook’s Illustrated. But, if you are looking for a quick delicious recipe that you are going to serve that day – I highly recommend this one from Martha’s Cookie Book. You just can’t beat the simplicity.
Ingredients
- 6 tablespoons unsalted butter, plus more for greasing the pan
- 6 ounces semisweet chocolate, coarsely chopped
- 1/4 cup unsweetened Dutch-process cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 1 cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Preparation
Preheat oven to 350 degrees F. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
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.
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.
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 for up to 3 days.
Makes 9 large brownies, or 16 small.
For a printer-friendly version of this recipe, please click here: Martha’s Double Chocolate Brownies
First Look, Then Cook 
you can never have enough brownie recipes bc they’re really a crowd pleaser. have you tried the swirled cheesecake variety?
Not in a while – I will definitely have to get to those soon :).
Yeah, it’s always a toss up between oil & butter for many baked goods. Butter gives such a wonderful flavor but oil creates such a wonderful moistness & texture. I wonder if you used half butter & half oil what the results would be? These brownies look dark, moist and fantastic. Your photo really captures the moistness and fudginess of the brownies. One thing that I love about baking brownies is that they are so easy to put together.
Thanks for sharing the recipe!
Interesting note about the shelf life! I’ve only made brownies once and used butter (2 sticks) and they actually stayed moist for a while. I’ll have to try the Cook’s Illustrated version for a little taste test fun!
Dawn, these look great, but have you tried Bonnie’s award-winning recipe lately. They have won TWO large family bake-offs! Love, mom
No, I need to make hers – I know they are really good!
Your photo is awesome and makes me want to go bake right now.
I’m waiting for these to come out of my oven right now. I added a little peanut butter and they smell yummmyyyy.
Wow these look amazing! I have some ghiradelli bittersweet baking chocolate and have been trying to find a good brownie recipe to use it in! Do you think it would be sweet enough to substitute with the semi sweet? Perhaps if i used less than the recipe calls for? Thanks! =)
If you like a deep rich chocolate flavor, then yes – you can always add just a little more sugar. Good luck!
they are perfect by all means, thanks for sharing