Double Chocolate Brownies

• 6 tablespoons unsalted butter, plus more for pan
• 6 ounces semisweet chocolate, coarsely chopped
• 1/4 cup unsweetened Dutch-process cocoa powder
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1 cup sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract

1. Preheat oven to 350F.
2. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang.
3. Butter lining (not overhang).
4. Put butter, chocolate, and cocoa powder in a heatproof bowl set over a pan of simmering water; stir until butter and chocolate have melted.
5. Let cool slightly.
6. Whisk together flour, baking powder, and salt in a bowl.
7. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale, about 4 minutes.
8. Add chocolate mixture; mix until combined.
9. Reduce speed to low.
10. Add flour mixture; mix, scraping down sides of bowl, until well combined.
11. Pour batter into prepared pan; spread evenly with a spatula.
12. 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.
13. Let cool slightly in pan, about 15 minutes.
14. Lift out; let cool completely on a wire rack before cutting into squares.
15. Brownies can be stored in an airtight container at room temperature up to 3 days.

unsalted butter, semisweet chocolate, cocoa powder, flour, baking powder, coarse salt, sugar, eggs, vanilla

Taken from www.epicurious.com/recipes/food/views/double-chocolate-brownies-389225 (may not work)