Double-Chocolate Brownies

pastry brush or plastic wrap; 8-inch (20 cm) square glass, ceramic, or metal baking pan; sifter; measuring spoons; bowls; measuring cups; microwavable food cover; heatproof baking spatula; whisk; wooden spoon; soup spoon; dinner knife; if frosting: baking spatula or palette knife
soft butter for baking pan
1 tsp (5 mL) unsweetened cocoa powder for baking pan
3 squares (1 oz/30 g each) unsweetened chocolate
½ cup (125 mL) unsalted butter
2/3 cup (160 mL) packed brown sugar
½ cup (125) white sugar
1 Tbsp (15 mL) unsweetened cocoa powder
1 Tbsp (15 mL) vegetable oil
½ tsp (2 mL) vanilla extract
2/3 cup (160 mL) all-purpose flour (spoon in, level)
2 eggs
¼ cup (60 mL) chocolate chips
Classic Brownie or Mint Brownie Frosting, if you like
  1. Preheat the oven to 350°F (175°C).
  2. Use a pastry brush or a scrunched-up piece of plastic wrap to rub the bottom and sides of the baking pan with butter. Then sift 1 tsp (5 mL) cocoa powder into the pan. Tip the baking pan around to roll the cocoa over the bottom so it sticks to the butter. This will help keep the brownies from sticking to the pan. Set aside.
  3. Put the chocolate squares and the ½ cup (125 mL) unsalted butter into a large microwave-safe bowl. Cover the bowl with a microwavable food cover, if you have one (it prevents larger amounts of melting butter from splattering). Heat in the microwave at 50% power for 1 minute at a time, two or three times, until the chocolate and butter are melted. After each minute, poke the chocolate with a baking spatula to check if it has melted—melted squares of chocolate hold their shape until stirred. Get help removing the hot bowl from the microwave.
  4. Use the baking spatula to stir the chocolate and butter until smooth. Set aside.
  5. Put the brown sugar, white sugar, and cocoa powder in a separate bowl. Use the end of a whisk or the back of a wooden spoon to mash out any lumps in the brown sugar and cocoa powder.
  6. Add the sugar/cocoa mixture to the melted chocolate and butter.
  7. Add the oil and vanilla to the chocolate mixture. Mix well. Set aside to cool.
  8. Meanwhile, put the flour into a bowl. Set aside.
  9. Check that the chocolate mixture has cooled to lukewarm. Use a whisk to mix in the eggs until smooth.
  10. Use a soup spoon to gradually add a few heaping spoonfuls of flour at a time to the chocolate mixture. Mix well with the baking spatula. Use a dinner knife to scrape sticky ingredients from the spatula. Stir in the chocolate chips. Scrape the batter into the baking pan, spreading evenly. Clean off the spatula again with the dinner knife.
  11. Bake for 23 to 25 minutes, until the top is set but the brownies are still soft in the middle. Do not over-bake or the brownies will not be fudgy. Cool completely in the pan before using a baking spatula or palette knife to spread Classic Brownie or Mint Brownie Frosting overtop, if you like. To keep brownies at their moistest, leave them in the pan and slice off squares as you serve them.
.Makes 16 Double-Chocolate Brownies

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