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Fudgy Brownies

When lining the pan, press the foil neatly into the corners, and smooth the bottom and sides. If necessary, brush sides of pan with butter to help foil stay in place. Instead of dipping the dry measuring cup into the flour, spoon flour into the cup; then level flour with the straight edge of a knife.

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

Source: Everyday Food, May 2005

Ingredients

  • 1/2 cup (1 stick) unsalted butter, plus more for foil
  • 8 ounces semisweet chocolate, chopped
  • 1 1/4 cups sugar
  • 3/4 teaspoon salt
  • 3 large eggs
  • 3/4 cup all-purpose flour, spooned and leveled
  • 1 cup chopped walnuts or pecans (optional)

Directions

  1. Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with foil; butter foil. Set aside.

  2. Place butter and chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently, until almost melted. Remove from heat; stir until completely melted.

  3. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour just until smooth (do not overmix). Fold in nuts, if using.

  4. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached (they should form a ball when rolled between your fingers), 45 to 50 minutes. Cool completely in pan.

  5. Use foil to lift brownie cake from pan; peel off and discard. Cut into 16 squares.

Reviews

Reviews (30)

  • katie9999 2 Mar, 2014

    This is an ok recipe, and very easy to do. However, I think these produce a sweeter brownie than I prefer. I cooked these for 40 minutes. For those wanting a less "cake-like" brownie, look for a recipe with only 2 eggs.

  • Elle13 15 Mar, 2013

    This is a great recipe! I used Ghirardelli 60% Cacao chips. I also used only 3/4 cups sugar. In doing so, I used 1 less egg and less flour (the flour I added a little at a time checking for consistency of the batter).

  • makeitpretty 26 May, 2010

    Too add, I know this would be even better with good quality chocolate. But nestle was what I had.

  • makeitpretty 26 May, 2010

    Great recipe! I used chunks of nestle semi-sweet morsels and a microwave to melt the chocolate and butter. Worked great. Chewy edges and rich inners! YUM!

  • meur 21 Apr, 2010

    I tried this recipe but it turned out cakey, not fudgy - suggestions please? I used average dark chocolate (the big tin-foiled pack that you get from a supermarket), and decreased the amount of sugar to slightly less than 1 cup.

  • hamsterslug 16 Mar, 2009

    This is the perfect recipe. Use high quality bittersweet chocolate though.

  • rouncer 29 Jun, 2008

    I was really disappointed. I thought they would be a chewy brownie and they turned out dry. I have a tendency to underbake brownies b/c I like them gooey. It did not work. I also use pretty good chocolate so I thought that would be better than just a Hershey bar or choc. chips. Probaby wouldn't make these any time soon.

  • dwhitney08 16 Jun, 2008

    I agree this is a great basic brownie recipe, but I wonder if the chocolate flavor would be better mixing half bittersweet with half semi-sweet? We were surprised how subtle the chocolate flavor was given the high quality chocolate we used (all semi-sweet, though). I will try the instant coffee tip next time. Also, I used a silicon baking pan with cooking spray, no liner, and the brownies popped out so easily.

  • randy-sue 1 Jun, 2008

    The 3 hour total time probably includes the time to preheat the oven and the time it takes to cool the brownies completely.

  • randy-sue 1 Jun, 2008

    The 3 hour total time probably includes the time to preheat the oven and the time it takes to cool the brownies completely.

  • Blanqui 28 May, 2008

    This is the best brownie recipe yet, and extremely easy to make.

  • HotRodMama 21 May, 2008

    This recipe reminds me of an old Bert Green Brownie recipe back in 1980.
    It is very decedent and easy to make, but better to enjoy!

  • Dionysia 4 May, 2008

    why is the time put at 3 hours!! in the intro???

  • cathomso 1 May, 2008

    I just made these as two-bite brownies .... scrumptious! a light spray of the pans with cooking spray, gently twist when cool and they come out easily. Bake 25-30 min. A little messy filling the small muffin cups but worth the effort.

  • bigmarcella 30 Apr, 2008

    I agree that you can use chocolate chips as a substitute sometimes with good luck. However, if you want to ensure best results, you should use chopped chocolate. Chocolate chips have additional ingredients (lecithin, I think?) so that they melt differently than just chocolate. I do agree though, that chips work out well as a chopped chocolate substitute in most brownie recipes.

  • lilysnana55 30 Apr, 2008

    I keep a good quality semi sweet chocolate chip in my cupboard all the time. Perfect for this or any recipe that calls for chopped chocolate-already done for you. I've made brownies, cakes and even ganache from Hershey or Nestle chips and they all turn out great. Ghirradelli makes a good one, but more expensive.

  • lilysnana55 30 Apr, 2008

    I keep a good quality semi sweet chocolate chip in my cupboard all the time. Perfect for this or any recipe that calls for chopped chocolate-already done for you. I've made brownies, cakes and even ganache from Hershey or Nestle chips and they all turn out great. Ghirradelli makes a good one, but more expensive.

  • lilysnana55 30 Apr, 2008

    I keep a good quality semi sweet chocolate chip in my cupboard all the time. Perfect for this or any recipe that calls for chopped chocolate-already done for you. I've made brownies, cakes and even ganache from Hershey or Nestle chips and they all turn out great. Ghirradelli makes a good one, but more expensive.

  • cookiesgalore 30 Apr, 2008

    If you add a pinch (1/2 to 1 tsp.) of instant coffee granules, then it enhances the flavor of the chocolate. Also, I used a really dark, and it made it richer.

  • michellelee 29 Apr, 2008

    These are really fudgy and rich. Plus they can be whipped up in no time! Will make them again. Simply delectable!

  • ssfeather 29 Apr, 2008

    I'd really like to know what kind of chocolate you-all are using to make these.

    In a recent experiment, high-end chocolate didn't work well in the old family recipe we always made with regular grocery-store quality chocolate.

  • Dawny 29 Apr, 2008

    I put a glossy chocolate frosting on this and it sends it over the top. My husbands former secretary sends a christmas card and still talks about my brownies 4 years later. It has become my signature. People will remember you forever!!!!

  • jennifer_barnett 29 Apr, 2008

    What I REALLY like about this recipe, is that it is easy to prepare! I am NOT a baker but I can follow an easy recipe. And this one is EASY!!! (This time I spelled all the words correctly)

  • jennifer_barnett 29 Apr, 2008

    What I REALLY like about this recipe, is that it is easy to prepare! I am NOT a baker but I can follow an eay recipe. And this one is EASY!!!

  • amyhjohnston 29 Apr, 2008

    Fabulous! We're a big brownie family -- we've tried dozens of brownie recipes -- and this one is among the favorites.

  • jblum 29 Apr, 2008

    Yes, well, this is pretty much the basic generic brownie recipe, nothing to get excited about.

  • aablukis 29 Apr, 2008

    I increased the nuts to 1-1/4c chopped walnuts, 1/4 cup chopped pecans and 1/4 cup chopped macadamia nuts. My family loves the nuts in these great fudgy brownies.

  • aablukis 29 Apr, 2008

    I increased the nuts to 1/4c chopped walnuts, 1/4 cup chopped pecans and 1/4 cup chopped macadamia nuts. My family loves the nuts in these great fudgy brownies.

  • ssfeather 29 Apr, 2008

    Does this recipe work with the higher-solids chocolates? I made an old family favorite with Scharfenburg, and the results were unusual. Thanks.

  • JennyBop 23 Jan, 2008

    Great brownies. my family loves these.

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