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Super-Fudgy Brownies

Lining the pan isn't busywork; it makes it easy to remove the brownies.

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

Source: Everyday Food, May 2007


  • 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces semisweet or bittersweet chocolate, chopped
  • 1 1/4 cups sugar
  • 3 large eggs


  1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.

  2. Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.

  3. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.

Cook's Note

Store in an airtight container at room temperature, up to 2 days.

Reviews (32)

  • Peezicus1 6 Nov, 2013

    I made this recipe with @Everydaybaker's alterations and I will never use another recipe! Super fudge and rich. I highly recommend it!

  • amera103 7 Apr, 2013

    as ovens are different so time needed differs

  • amera103 7 Apr, 2013

    Don't mix it more than needed for only combine AMD don't keep it In oven once u started to smell it as ovens

  • Everydaybaker 14 Feb, 2013

    This recipe is awful. First the temperature is too high, the time is too long, but that's not the worst of it. There is too much sugar which makes the brownies chewy not fudgy. There is not enough coco the brownies just taste sweet not chocolaty. There is too much flour, again just rendering a not so chocolaty flavor. My recommendations would be lower temp to 325 bake for 30 min ( no longer), 1 cup sugar, 1/2 cup flour 1/2 cup coco

  • vanessa34 15 Jan, 2013

    I think these would've turned out much better if I had baked them for only 30 minutes. Baking them for 50 minutes made them extremely dry. I would retry this recipe but definitely cut 20 minutes of the cook time.

  • sumthinsnazzi 4 Nov, 2012

    Great, fudgy, wonderful recipe. Baked at 330 for 32 minutes. I highly recommend the lower bake time as indicated by other reviewers. :) These are great!

  • brightiii 8 Jun, 2012

    Deep chocolate taste. Per other comments, I baked for 35 minutes and while not dried out after this amount of time I feel they would have been better if taken out of the oven after 30 or 32 minutes.

  • Pops50 23 Nov, 2011

    The cook time is too long. I add carmel topping to the recipe, it makes then chewy not dry. I use a wire, like a cheese cutter to cut my brownies. I cut them when they are still warm, and there is no crumbling.

  • Maggieinthekitchen 7 Jul, 2011

    This is a great recipe! I like to add the cocoa to the semi-sweet chocolate and butter and blend the sugar with other dry ingredients. Then I add my melted chocolate to the dry bowl and mix with the eggs. I think it adds to the texture. I can not fit this recipe into a 9x9 though...I always use a 9x13. Happy baking!

  • masternijedi 17 Feb, 2011

    Tried this recipe today with just 1 cup of sugar. Followed the instructions except that I folded the flour mixture with the chocolate, sugar and egg mixture, just until moistened, and baked it for just 35mins. It was not hard nor crumbly at all, it's SUPER fudgy as the name suggests. In fact that became my problem as I wasn't able to cut it into perfect squares using a dampened breakfast knife as it's too sticky. I wonder if it had made any difference had I used a serrated knife.

  • spoonsister 11 May, 2010

    GREAT recipe. I halfed it (but used 2 eggs) and it made about 20 mini muffin brownie bites. I also used half brown half white sugar and i think that helped with the breaking apart others experienced. AWESOME!!

  • kpfb 20 Feb, 2010

    This was THE best recipe for brownies. I'm 15 and my little sister is 5. We made this together and they are great. 11 of these brownies are already gone and it's only been hour that they have been out of the oven

  • pancakesx 1 Aug, 2009

    Baked at 325 for 30 minutes. Came out wonderful! Only issue was how crumbly they were. They were not dry at all but would break apart when picked up.

  • betsyann 3 Jun, 2009

    These brownies are perfect. But do beware of the baking time. My were just right at 32 minutes. Fifty minutes is WAY TOO LONG!

  • Tryingsomethingnew 22 Mar, 2009

    You need to let them cool for at least 1.5 hours

  • veraluciapf 16 Feb, 2009

    I've always failed doing brownies, but with this recipe they came out great! and really super fudgy

  • makeitpretty 31 Dec, 2008

    did anyone not line the pan with parchment. Out of it and stores will be closed tomorrow.

  • chrispanya 25 Nov, 2008

    These were really good but 50-60 minutes is way too long. I thought they were done at 32-35 minutes.

  • mlkim42 27 Sep, 2008

    One more thing. you can also put them in the fridge for an hour and then cut them. The come out very even and non crumbly. Keep them in a tupperware type container but not in the fridge. They'll remain moist and very tasty.

  • mlkim42 27 Sep, 2008

    Wow! These were really yummy! I did make a couple of alterations. I added 1/2 chocolate chips and 1/2 cup of toasted, chopped walnuts. They also cooked closer to 40 minutes for me, but then again I have a baking stone in the bottom of my oven which could change the cooking time.

  • petepuma 16 Sep, 2008

    These are the best! I make these for my family and friends and everyone loves them.

  • cherisa77 5 Sep, 2008

    I should also specify the brownies had already cooled in the pan before I drizzled them with chocolate syrup. Try it, you might like it.

  • cherisa77 5 Sep, 2008

    Using a preheated oven, at 40 minutes they were undercooked but at 50 minutes the edges were rock hard. The edges softened up after a couple of days. But next time i will pull them out at 45 minutes. I used a plastic cake cutter and that worked excellently for cutting through all the gooiness. I also drizzled the brownies with chocolate syrup, turned the pan halfway and drizzled again. It was beautiful and really made a difference from the avg. brownie.

  • Kleo 30 Jul, 2008

    I tried this recipe yesterday, adding chocolate chips, and it was an absolute success!! I will definitely do it again but only when I have guests, otherwise I will eat the whole pan! The recipe is wonderfull but do control the cooking time, I removed mine from the oven before the 50 min recommended, otherwise it would end up overcooked.

  • Reemona 13 Jul, 2008

    I burnt it though the oven temp. was 350 only .. I got real frustrated :( !!!!

  • emmylyn 16 Apr, 2008

    these are the first brownies I have made that have turned out wonderful... before with any brownie recipe i tried they came out either way undercooked or like bricks... this is the only recipe I will use now and have also tried the recipe with adding cream cheese, the espresso powder and the extra chocolate chips and all the tips worked great for me too..

  • StaceyRichards 7 Mar, 2008

    TO MRS. MAMAKOS ABOVE - I made them the first time and they came out a little dry. That may be your "crumbly" problem. I used the advice of the previous person and added the vanilla and Hershey syrup. This made them really moist and they did not crumble. They were delicious. Thanks Yamile!

  • lindafogg1 27 Feb, 2008

    These brownies are delicious. I also tried them with vanilla and hersheys syrup suggested by another very moist and chewy. In answer to another reader I have found that cutting brownies with a plastic knife keeps them from crumbling. This always works for me.

  • yamile 14 Feb, 2008

    I love this recipe but i also add 1 tsp of vanilla and 1/2 a cup of hersheys syrup. This makes the recipe really moist and chewy.Yum!

  • MrsMamakos 12 Feb, 2008

    These are delicious!! I've made these about three times but I have trouble cutting through the crust neatly and they always crumble. What am I doing wrong??

  • azk8 7 Feb, 2008

    The baking time is too long. I baked mine for 45 minutes, and the edges were burnt. I would make these again, but I would check them after 25-30 minutes.

  • klspotts 6 Nov, 2007

    These are the most delicious brownies. They are terrific in brownie sundaes. If you're a chocolate lover, these are a must.

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