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Chocolate Brownies

Lee Posey, baker at Portland, Oregon's Pearl Bakery, developed the recipe for these delectable brownies. Serve them with a scoop of Blackberry Ice Cream; its bright, tart flavors complement the brownie.

  • Yield: Makes about 1 dozen

Source: Martha Stewart Living, September 2002


  • 1/2 cup (1 stick) unsalted butter, plus more for pan
  • 1 cup sifted all-purpose flour, plus more for pan
  • 5 ounces unsweetened chocolate
  • 3 large eggs
  • 1 1/2 cups sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • Blackberry Ice Cream, for serving


  1. Preheat oven to 375 degrees. Brush an 8-inch square baking pan with butter. Dust with flour, and tap out excess. Set aside.

  2. Place butter and chocolate in a large heat-proof bowl set over a pan of simmering water; stir until melted and combined. Remove from heat, and let cool slightly.

  3. In a large bowl, whisk together eggs, sugar, vanilla, and salt until combined and sugar has dissolved. Whisk in cooled chocolate mixture, and stir in sifted flour.

  4. Pour batter into prepared pan. Bake until set but still a little soft in the center, about 20 minutes. Transfer pan to a wire rack to cool completely. To serve, cut into squares, and place one on each plate; top with a scoop of ice cream.

Cook's Notes

The brownies are best the day they are made, but will keep for up to 1 week in airtight containers at room temperature.

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