The Recipe Box | Double Chocolate Brownies

ROSE & IVY Journal The Recipe Box Double Chocolate Brownies

Double Chocolate Brownies...need I say more?  What is it about this delectable treat that is just irresistible?  Well, for starters when they are made with quality chocolate you can take something ordinary to extraordinary.  This has been my go to recipe for years from Martha Stewart.  They are devilishly rich and insanely chewy, plus they are incredibly easy to make.  Get ready to keep this recipe on the forefront of your recipe box. 


1 stick unsalted butter, diced

6 ounces semi-sweet chocolate chips

1 1/4 cup sugar

3 eggs

1/4 cup good quality unsweetened cocoa powder, like Valhrona

1/2 teaspoon salt

1 /2 cup flour

Powder sugar, for garnish

Directions: Preheat oven to 400 degrees.  Line a 8 inch pan with parchment paper.  Place water into a small sauce pan, bring to a simmer.  Place a heat-proof bowl on top and add butter and chocolate stirring until it melts.  Carefully remove bowl.  Add sugar, eggs, cocoa powder, salt and flour, stir to combine.  Pour into pan and bake for 35 minutes or until a knife can be inserted into the center and a few crumbs come out.  Serve warm or at room temperature, dusting with powder sugar before serving.

*Recipe slightly adapted from Martha Stewart

ROSE & IVY Journal The Recipe Box Double Chocolate Brownies

For more in this series click here and here

*Photography by Alison