from Martha Stewart comes this recipe for double chocolate brownies made with bittersweet chocolate plus unsweetened cocoa powder. this is another easy recipe and so much better than any store box brownies. take the time to make these and enjoy a much better product all around.
preheat the oven to 350 degrees. line an 8 by 8 inch square baking pan with parchment paper so that the sides hang over for easy removal from the pan. spray the baking pan with vegetable spray.
next, place a double boiler or glass bowl over boiling water and melt 1 stick of unsalted butter with 6 ounces of bittersweet chocolate. remove the bowl from the heat and gradually beat in with an electric mixer, 1 1/2 cups sugar.
add three large eggs and 1/4 cup unsweetened cocoa powder. then add, 1/2 teaspoon salt and 1/2 cup plus 2 tablespoons flour. mix well.
pour into the baking pan and bake for about 35 to 40 minutes until firm without crumbs when testing with a cake tester. allow to cool about 15 minutes before cutting into squares. lift from the pan with the parchment flaps and slice into squares. serve with whipped cream. a dusting of cocoa powder, or ice cream.
a perfect summer dessert.