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Martha Louise Stewart's "To-Die-For" Brownies

  • yield: Makes one 9-by-13-inch pan

Ingredients

  • 4 large eggs
  • 2/3 cup vegetable oil
  • 2 cups sugar
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1 teaspoon pure vanilla extract
  • Martha Louise Stewart's Chocolate Icing

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan; set aside.

  2. Step 2

    In the bowl of an electric mixer fitted with the paddle attachment, beat eggs on low speed. Add oil and sugar, beating for 10 minutes.

  3. Step 3

    Meanwhile, sift together flour, cocoa, baking powder, and salt. Gradually add egg mixture, beating just until combined. Stir in pecans and vanilla.

  4. Step 4

    Pour batter into prepared baking dish. Bake until edges just start to pull away from pan, about 35 minutes. Transfer to a wire rack to cool. Spread icing over brownies; allow to set before serving.

Reviews (5)

  • 29 Jan, 2014

    The brownies came out dry (and I even subbed agave syrup for the sugar. And they were still really dry) and cakey not fudgy or chewy. They are also not like the photo. Needs more oil to make these brownies work. Regardless, this recipe produced a simple chocolate semi sweet loaf, good with coffee or afternoon tea but certainly not to die for brownies.

  • 3 Aug, 2013

    This recipe is a complete fail. Made it exactly as written; result is dry, not chewy, not very chocolatey, and completely unlike actual brownies. There is no way that the photo shown is of this recipe. Will be throwing away the whole pan.

  • 31 Jul, 2011

    this recipe is totally off - it is more of a dry cake than a rich moist brownie. You really should test this recipe before posting it. Very disappointing

  • 27 Jun, 2011

    The picture shown was not from this recipe. They look nothing like those dark brownies shown. I am very disappointed and will have to make a new batch with a different recipe.

  • 8 Feb, 2008

    These brownies were OK. The weren't "fudgey" the way I like them. They had more of a cake consistency. I also thought they were a little too sweet with the icing.