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Double Chocolate Brownies. By: Ryan Lockett-Goode. Original recipe. Ingredients ½ cup(1 stick) unsalted butter, plus more for the pan ¾ cup all purpose flour, spooned and leveled ¼ cup unsweetened cocoa powder ½ teaspoon baking powder ½ teaspoon kosher salt

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Double chocolate brownies

Double Chocolate Brownies

By: Ryan Lockett-Goode

Original recipe
Original recipe


½ cup(1 stick) unsalted butter, plus more for the pan

¾ cup all purpose flour, spooned and leveled

¼ cup unsweetened cocoa powder

½ teaspoon baking powder

½ teaspoon kosher salt

6 ounces semisweet chocolate, chopped

1 cup sugar

2 large eggs

1 teaspoon pure vanilla extract

Recipe directions
Recipe Directions

Heat oven to 350 F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides: butter the parchment.

In a medium bowl, whisk together the flour, cocoa, baking powder, and salt; set aside.

In a large microwave-safe bowl, combine the butter and chocolate . Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.

Add the flour mixture and mix until just combined (do not overmix).

Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely in the pan.

Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 square (4 rows by 4).

Recipe converted metric
Recipe converted metric

  • 4oz butter

  • 6oz all purpose flour

  • 2oz unsweetened cocoa powder

  • 2.5ml Baking Powder

  • 2.5ml Baking Powder

  • 6oz Semisweet chocolate chopped

  • 236.6ml sugar

  • 2 large eggs

  • 5 ml pure vanilla extract

    1 cup sugar* 236.6ml/1 cup = 236.6ml

Chemical change
Chemical Change

  • What indicates it : Property changes such as change in texture, heat added or removed

  • The brownies are baking in the oven

  • The butter and chocolate microwave in intervals

Physical change
Physical Change

  • Details: combining of substances without changing the chemical make up such as: Baking, spreading, mixing

  • Whisk the flour, cocoa, baking powder, and salt

  • Whisk sugar, eggs, and vanilla

  • Spread the batter

An ionic compound involved
An ionic compound involved

  • The Ionic Compound involved is Sodium Chloride

  • The formula is NaCl

  • Ions: Na+ Cl-

A covalent compound involved
A covalent compound involved

  • Sucrose(Sugar)

  • Polar

  • C22H22011


  • 1 cup unsalted butter

  • 1.5 cup all purpose flour

  • 1.5cup unsweetened cocoa powder

  • 1tsp baking powder

  • 1tsp kosher salt

  • 12oz semisweet chocolate

  • 2 cups of sugar

  • 4 large eggs

  • 2tsp pure vanilla extract

Is it practical to make adjusted amount
Is it practical to make adjusted amount?

  • Yes, I can double the recipe and still have enough left over.


  • Per Serving Size: 1 brownie

  • Calories 186

  • Fat 10g

  • Sat Fat 6g

  • Cholesterol 41mg

  • Sodium 87mg

  • Protein 2g

  • Carbohydrate 25g

  • Sugar 19g

  • Fiber 1g

  • Iron 1mg

  • Calcium 11mg

Work cited
Work cited