Fudgy Brownies
Martha demonstrates how to achieve the best crackly-crunchy-chewy combination in these just plain perfect brownies.
Fudgy Brownies
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Fudgy Brownies
Martha demonstrates how to achieve the best crackly-crunchy-chewy combination in...
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Martha Stewart Living, August 2006
- Yield Makes 12 to 16
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Ingredients
- 1 cup (2 sticks) unsalted butter, plus more for dish
- 2/3 cup all-purpose flour, plus more for dish
- 1/2 teaspoon salt
- 12 ounces good-quality semisweet chocolate, coarsely chopped
- 1 1/4 cups packed light-brown sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
Directions
- Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. Dust with flour, and tap out excess; set aside. Whisk together flour and salt in a small bowl; set aside.
- Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring. Let cool completely.
- Meanwhile, put sugar and eggs into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale, about 3 minutes. Reduce speed to low. Beat in chocolate mixture and the vanilla. Add flour mixture, and beat until just combined.
- Spread batter evenly into prepared dish. Bake until top has cracked, center is just firm to the touch, and a cake tester inserted into center comes out with moist crumbs, 25 to 30 minutes. Let cool completely in dish on a wire rack. Cut into squares.
Variations
Martha used an 8-by-8-inch baking pan, lined with parchment paper (2 sheets, each cut into a 16-by-8-inch rectangle), brushed with butter and dusted with cocoa powder.
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These were not good. Too chocolatey, too dry and cakey, not moist and fudgy. Expensive ingredients for poor results. The 99 cent box mix tastes better than these.
Terrible. They burned and the texture was weird. It was dry and moist at the same time. Waste of good ingredients.
This was my first attempt making brownies and these turned out great. I agree w/another comment suggesting baking longer or in a bigger pan though. I thought maybe it was just my ancient oven. I'll try a 9x9 pan next time.
I suggest either baking in a 9x13 or double the cooking time! I usually test things before I take them out, but didn't this time. You can't really tell just by looking if they are done because the top turns a lighter color. The edges were great, so I am sure they would have been wonderful.
Delicious and so easy--Everyone should definitely consider making a double batch--one 8x8 leaves a hungry crowd wanting more!