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Fudgy Chocolate Brownies

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

  • Yield: Makes 16
Fudgy Chocolate Brownies

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 Note

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

Reviews (28)

  • 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!

  • Patychu 12 Feb, 2010

    Ok, what did Martha add in those brownies?? I mean that last ingredient... lol (seriously, I'm curious).

  • SUSANTHA 29 Mar, 2009

    Did this recipe twice and enjoyed it with my family and the coworkers in Kuwait. hey loved it very much. Thanks Ms. Stewart.

  • taromina 10 Mar, 2009

    I have a question for those who reduced the sugar ... Do you still get the crisp, shiny, desirable classic brownie crust on top? I always worry about forfeiting this when I reduce sugar in a brownie recipe.

  • dips 7 Mar, 2009

    Why is the video not being shown?Is it just me?

  • Tryingsomethingnew 24 Feb, 2009

    My boyfriend perfers this recipe over any other brownie recipe, and he even likes it better than my beloved flourless cake.

  • mataba 21 Feb, 2009

    easy and come out lovely. I adjusted a little sugar, stirring in only 1 cups. It's good. Not too sweet.

  • Bethesdamom 20 Jan, 2009

    "folding" is a gentle mixing process. You can use a rubber spatula to gently mix it in (instead of "beating" or "stirring". A lot of recipes call for folding in egg whitees.

  • MerceCordero 15 Jan, 2009

    I noticed that in this recipe, as well as in a few from Cooking School (which I own) , it says to "fold in flour and salt". How exactly do I "fold in" something. I don't understand this concept. Can someone please explain? I would love to make these brownies during the weekend. Thank you!

  • mamamelis2 12 Jan, 2009

    Very chocolatey and VERY good! I added a handful of bittersweet chocolate chips, per my daughter's request. Mine also took longer than 45-minutes and I wasn't sure if it was because the choc chips I added. I pulled out after 1-hour because the edges were firm and I didn't want them to be dry. They were perfect.

  • juz_me 17 Oct, 2008

    I tried this recipe for it's simplicity and for the comments that is delicious. I was quite annoyed thouogh when I tried it 'cause it mentioned in the recipe to cook it for 45 minutes but it'a already been an hour and it's far way done yet. In fairness, it smells good...i hope it will taste good.

  • Sticky 14 Oct, 2008

    these are excellent brownies! i made them hostess gifts for a bridal shower and they went over very well!

  • vikkiroma 5 Aug, 2008

    can the chocolate be replaced w/ cocoa powder? what will d conversion be?

  • LauraWaugh 10 Jul, 2008

    It's so much more enjoyable eating baked goods that aren't from a box. This recipe was so easy and tasted great. The bittersweet chocolate made them not too sweet, perfectly moist and fudgy.Just make sure that you fold in the flour really well. I folded for 5 min. and still had a few specks of flour bake in. Great recipe as is!

  • ety 27 May, 2008

    Fantastic recipe! I made them husband is a chocoholic and he is absolutely in love with them especially with the HOT FUDGE. I really recommend this to those who wants to get their hands on baking for the 1st time. It's really easy. I reduced the sugar measurement to 3/4 cup though, 1 1/2 cup is just too much for me. Will definitely make again, thanks MARTHA.

  • julieannbrown 26 May, 2008

    FABULOUS!!! These are simply the best brownies! They are the perfect combination of fudgy and cakey with a very light crust. I used a high quality chocolate and they are DELICIOUS! This will become my new favorite dessert recipe. And I like the parchment idea. They look like Martha herself made them (well, almost!). Do yourself a favor: MAKE THESE TODAY!!!

  • claudiapas 16 May, 2008

    Fantastic and I normally don't like brownies. Whether they are too dry or too sweet. I don't like brownie with nuts either. Made this for the kids. But it tasted perfect for me too. It gets dry, sure, it is a brownie after all but can keep it in air tight box and it keeps the perfect flavor of the 70% cocoa chocolate I used!

  • fainty_girl 3 Mar, 2008

    Great recipe...the brownies have a really nice texture and are super rich because of the chocolate.

    Will make again :)

  • ShirleysGoodThings 26 Jan, 2008

    Excellent recipe - love the light crust. After first batch, it has become one of our family favorites. Now, my daughter in college wants the recipe. Thanks for having it online - so easy to email it to her!

  • mamina51 21 Nov, 2007

    hedaughters loved itaven my grand

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