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.