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Double Chocolate Brownies

You can easily double this recipe and then divide into 2 pans if you are cooking with a friend or freeze one of the pans for a quick dessert. I tried many times to make this recipe as 2 bite brownies in mini muffin pans but the result was frustrating.  Buttered the pan = stuck, sprayed = stuck, buttered and cocoa powder = stuck.  The only thing that worked was spraying the pan first then adding tiny circles of parchment paper in the bottom of the pan.  Unless you need a make-work project for your child I would say not worth it, though you do end up with 24 brownies perfect to pack in lunches.  Be sure to only bake at 325 for 10-11 minutes for the minis.  The basis for this recipe is thanks to Martha Stewart.  


  • 6 tbsp unsalted butter or salted just leave out salt below
  • 6 ounces chocolate chunks or chips (slightly less than 1 cup) bittersweet, semi-sweet or milk chocolate
  • ¼ cup cocoa powder
  • ¾ cup all purpose flour
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 2 eggs
  • 14 tbsp sugar Just under 1 cup
  • 2 tsp vanilla


  • Preheat oven to 350 degrees.  Line an 8-inch square baking pan with parchment paper leaving a 2 inch overhang on 2 of the sides.  Coat with baking spray and set aside. 
  • In a heatproof bowl over a pot of simmering water melt butter, chocolate and cocoa powder stirring together until smooth.  Remove the bowl from the pot and set aside.
  • In a small bowl whisk together flour, baking powder and salt.  
  • In a large bowl with your hand mixer or your stand up mixer with the whisk attachment beat the eggs and sugar until thick and a pale colour - approximately 4 minutes.  
  • Add your chocolate mixture and vanilla and mix in completely scraping down the bowl as needed.  Add the flour and mix on low just until combined.  Give the batter a stir with a spatula and then pour into your prepared pan.   The batter will be thick so use an off set spreading knife to spread evenly.  
  • Bake for 30 minutes.  You can test by inserting a toothpick and it should come out clean. Do not over bake or the brownies will become dry.  
  • Cool brownies in the pan for 10 minutes and then carefully using the parchement paper lift onto a cutting board and cut into pieces.