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Ultimate Brownies

Martha's favorite brownie recipe eschews the more traditional nuts in favor of a generous amount of chocolate chunks.

  • Yield: Makes 24

Source: Martha Stewart Living, May 1998


  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for dish and parchment
  • 1 2/3 cups sifted all-purpose flour, plus more for parchment
  • 8 ounces unsweetened chocolate, chopped
  • 5 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 1/4 cups sugar
  • 1/4 teaspoon salt
  • 7 ounces ounces semisweet chocolate, cut into chunks (1 1/4 cups)


  1. Heat oven to 425 degrees. Butter a 9-by-13-inch glass baking dish, and line dish with parchment paper. Butter and flour parchment. Set dish aside.

  2. Place unsweetened chocolate and butter in the upper pot of a double boiler; melt over barely simmering water, stirring occasionally. Remove from heat, and set aside.

  3. In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, vanilla, and sugar; beat on high speed for 10 minutes. Reduce speed to low; add chocolate mixture, beating to combine. Add flour and salt gradually, beating just to combine. Fold in semisweet chocolate chunks.

  4. Pour batter into the prepared baking dish. Bake bars until edges just start to pull away from pan, but the center is still moist, 25 to 30 minutes. Transfer dish to a wire rack to cool. Using a serrated knife, cut bars into 24 pieces. Store brownies in an airtight container for up to 1 week.


Reviews (4)

  • dubnobass 20 Jun, 2014

    This is the first Martha recipe I've ever tried that failed. I'm not sure if the oven temperature is too high or there's too much sugar in this (the ratio of sugar:fat:flour seems off) but this didn't work. The very edges and top cooked, but the centre stayed liquid raw. I even tried knocking the temperature down and baking for an extra 20 mins (until the top burned) but the middle stayed raw. The batter was also REALLY sweet, like syrup - maybe a lower temp and half the sugar might work better?

  • caangelee 22 Oct, 2012

    Is the temp wrong? 425 seems too high, more like it should be 325. I burned the edges and the middle was underdone. My oven thermometer was correct and I bake all the time. Anyone else have this problem?

  • restoca 12 Jan, 2012

    I've made and shared these delicious brownies for a number of years now (date on the recipe I printed is July 2000), and have never had them turn out less than perfect. I use a glass 9x13 baking dish, lined w/parchment. Sometimes the edges are a bit overdone, but I just trim about a 1/4 inch "crust" off (and save for myself) and all is well. I've received countless compliments for these over the years.

  • melleym 30 Apr, 2011

    Well, I'm not sure what happened. Perhaps it's my utter inability to bake edible brownies, box or otherwise. This one did not work either. The edges were extremely tough and the inside was really doughy. I followed the recipe to a "T" with no luck. Help!! I don't know what went wrong???

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