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Fudgy Chocolate Brownies


This decadent fudgy chocolate brownies recipe is from "Martha Stewart's Baking Handbook."

  • Yield: Makes 16

Source: The Martha Stewart Show


  • 1/2 cup (1 stick) unsalted butter, plus more for pan
  • 8 ounces bittersweet chocolate, coarsely chopped
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt


  1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan or heatproof glass dish. Line pan with parchment paper, leaving a 1-inch overhang on 2 sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.

  2. Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.

  3. Pour batter into prepared pan, and smooth top with an offset spatula. Bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.

  4. Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares.

Cook's Notes

Brownies can be kept in an airtight container at room temperature for up to 3 days.

Reviews Add a comment

  • Dfhfshjdey
    12 JUL, 2015
    Horrible! We did everything listed above; exact ingredients, instructions but it came out too sweet and wasn't even brownie-like. It was literally just cake honestly.
  • Elisabeth Arian
    30 AUG, 2014
    These brownies were delicious! I followed the recipe exactly and baked them for 40 minutes, and they came out nice and gooey.
  • Ami Neel
    16 JUN, 2014
    Added more of the chocolate and butter mixture because the batter tasted too sugary and had a weird texture to it. Made it soo much better and they turned out amazing. Family loved them.
  • Chelsea Furniss
    16 AUG, 2013
    Best brownies ever love them and umm to how ever said that 1 teaspoon one salt was too much ya it was suppose to be only a half a teaspoon love this brownies they are great for get together's
  • Peanutfreebaking
    2 AUG, 2013
    TERRIBLE - way, WAY too sugary with not enough fudge chocolate flavor. Definitely don't live up to their name. A BIG disappointment.
  • esteesmom
    26 JUN, 2011
    Absolutely delicious! No baking soda or powder needed so the brownie is extra dense and fudgy. Thank you Martha. Come visit my I Love Vintage Store at
  • Keti_sakh
    14 MAY, 2011
    Absolutely delicious! One teaspoon of salt is a little too much though
  • anniequinn
    17 AUG, 2010
    Martha, please make your videos compatible with iPad. I'm trying this recipe tonight, sounds delicious.
  • annie_cz
    31 JUL, 2010
    An instant classic for my family.
  • Biabi
    16 MAR, 2010
    ok the first time I did this recipe I had to use a pan bigger than 8x8 cause I didn't have anything else and they turned out great I just had to cut the hard edges off! Today I actually bought the right size pan and my brownies cracked all over as they were baking and the inside was nowhere NEAR done at 4o minutes, help! what went wrong!