Double Chocolate Brownies

Today is my brother's birthday. We have lots of things in common: we love animals, especially spitting llamas. They are hilarious! We always laugh when people use profane language and we love Cookie Monster, among other things. We hate... well, we hate a lot of things. My brother loves beer and brownies and he does not live near... That's why I decided to have a beer while baking Double Chocolate Brownies.

Ingredients:

• 6 Tbsp unsalted butter, plus more for the pan
• 6 ounces semisweet chocolate, chopped, or in chips
• 1/4 cup unsweetened Dutch process cocoa powder
• 3/4 cup all purpose flour
• 1/4 tsp baking powder
• 1/4 tsp coarse salt
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp pure vanilla extract

Preheat oven to 350 degrees Fahrenheit. Line a buttered 8 inch square baking pan. Line with parchment paper and leave a 2 inch overhang. Butter the parchment paper avoiding the overhang.

Put the chocolate, butter and cocoa powder in a double boiler. Stir until melted. Let the chocolate cool slightly.

Whisk flour, baking soda and salt in a bowl. Set aside. In the bowl of an electric mixer, put eggs. sugar and vanilla extract. Using the whisk attachment of the electric mixer, whisk until the mixture is pale in color, about 4 minutes in medium speed.

Add the chocolate mixture and whisk until combined. Add the flour mixture and continue to beat, this time in low speed. Scrape the sides as necessary.

Pour the batter on the prepared baking pan and even it out with a spatula.

Bake until a cake tester comes out with crumbles but not wet (about 25 minutes). Let it cool in the pan for 15 minutes. Lift using the overhang and let it cool on a wire rack. Stored in an airtight container, the brownies will keep for 3 days.

Enjoy! And here, a gif of a spitting llama. Happy birthday, little brother!