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Double Chocolate Brownies

Double Chocolate Brownies

6 tablespoons margarine, plus more for pan

6 ounces coarsely chopped good-quality semisweet chocolate

1/4 cup cocoa powder

3/4 cup flour

1/4 teaspoon baking powder

1/4 teaspoon kosher salt

1 cup sugar

2 large eggs

2 teaspoons pure vanilla extract


Preheat oven to 350 degrees. Line a greased 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Set pan aside.

Put margarine, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until margarine and chocolate are melted. Let cool slightly. You can also melt it in the microwave; melt at full power for 1 minute, stir and melt again for 1 minute longer. Stir to combine.

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

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.

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.

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