Adapted from "Double Chocolate Brownies" in the Martha Stewart Cookies book, page 287
6 Tablespoons unsalted butter, cut into large pieces
6 ounces semi sweet chocolate, chopped
1/4 cup unsweetened Dutch-process cocoa powder
1 cup sugar (100 grams)
2 large eggs, room temperature
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1/4 teaspoon baking powder
3/4 cup all-purpose flour
Martha's recipe is for an 8-inch square (bake at 350 for 35 minutes)
I made 3" brownie rounds. Yields 8-9 rounds. I use Ateeco's stainless steel 3" rounds.
Preheat oven to 350 degrees.
Line half sheet pan with a Silpat or parchment paper.
Lightly spray the inside of the rings with Pam with Flour or Baker's Joy. Place rings on the half sheet pan.
Melt butter, chocolate and cocoa powder in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth.
Remove from heat and let cool slightly.
In a medium bowl, whisk together the flour, salt and baking powder. Set aside.
In a stand mixer with the whisk attachment, whisk together the sugar, eggs and vanilla at medium speed until pale and ribbony.
Add melted chocolate mixture and mix until combined.
Fold in flour mixture until combined. Don't overmix.
Using an ice cream scoop, divide batter into rings.
Bake until set and a toothpick inserted into the center comes out with moist crumbs, about 23 minutes.
Let cool in the rings for 15 minutes.
Carefully lift rings off brownies.
Let cool completely.