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Chewy Brownies

9

What's gooey on the inside, crackly on top, and supremely delicious all over? Our fresh take on this crowd-pleasing dessert. Unsweetened chocolate and brown sugar impart a rich, well-rounded flavor, while adding a bit of oil to the batter results in the addictively chewy texture that makes this version an instant classic.

  • Prep:
  • Total Time:
  • Yield: Makes 16

Source: Martha Stewart Living, November 2016

Ingredients

  • 7 tablespoons unsalted butter, room temperature, plus more for baking pan
  • 3/4 cup plus 2 tablespoons unbleached all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 7 ounces unsweetened chocolate, finely chopped (1 1/3 cups)
  • 3 tablespoons safflower or coconut oil
  • 1 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 3 large eggs, room temperature

Directions

  1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.

  2. In a medium bowl, whisk together flour, baking powder, and salt. In a heatproof bowl set over a pot of simmering water, melt chocolate and butter with oil. Remove from heat. Add both sugars and whisk 10 seconds. Add eggs and whisk vigorously until glossy and smooth, 45 seconds. Using a rubber spatula, stir in dry ingredients. Pour batter evenly into prepared pan, smoothing top with spatula.

  3. Bake until set and a tester inserted in center comes out with moist crumbs, 35 to 40 minutes. Let cool in pan on a wire rack 20 minutes, then remove using parchment; let cool completely on rack before cutting into squares. Brownies can be stored in an airtight container up to 2 days.

Cook's Notes

Briskly whisking the eggs into the batter creates a shiny, crackled top crust.

Reviews Add a comment

  • tammiegoodhotm
    12 APR, 2017
    Hello I'm surprised you recommend whipping the eggs for so long. Overwhipping usually produces more air (to make a lighter/fluffier brownie), rather than a dense, fudgy brownie. You stated that the reason you do this is to get the cracked top, however this can be accomplished by using coconut oil while melting the chocolate.
    Reply
  • ambrusbiligmai
    10 APR, 2017
    Can I use rice flour instead of normal?:)
    Reply
  • osteen2158130
    26 MAR, 2017
    I have to admit I messed up and used dark chocolate, not unsweetened. (I should have known with the 2 cups of sugar). I used a mix of 56% and 74% dark chocolate and was so afraid they would be too sweet, but they are really tasty! I tried the cocoa brownies last week and they were really good, moist and "chocolatey" but these are the clear winners. Can't wait to make them correctly with unsweetened chocolate! Thank you for a great, simple, delicious recipe.
    Reply
  • juliconaaolco
    25 MAR, 2017
    I'm surprised by the lack of vanilla. I've never made brownies without high-quality pure vanilla -- the vanilla actually heightens and brings out the chocolate flavor. I haven't tried these yet, but I plan to put in at least a teas[filtered] of good organic vanilla, and I'm planning to make them gluten/grain free by subs[filtered]uting cassava flour, which works like a charm.
    Reply
  • sharonawaldrop
    18 MAR, 2017
    These brownies are quick and easy to make and the taste is beyond amazing!
    Reply
  • jonakjohnson
    15 FEB, 2017
    Seems like a lot of sugar, could I use 1/2c. each of regular and packed brown sugar for this recipe instead of 1 whole cup of each?
    Reply
    • barbrybacki
      27 FEB, 2017
      Maybe... but 7 oz. unsweetened chocolate might require 2 C sugar to offset the bitterness ?
  • jonakjohnson
    15 FEB, 2017
    Can I make the brownies in a lined muffin pan? Will the cupcake liners make them dry?
    Reply
  • MS11188397
    9 DEC, 2016
    Chewy, like it says. Very rich, delicious. Used bleached flour instead of unbleached, 'cuz it's what I had. Same amounts.
    Reply