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Martha's Favorite

Fudgy Brownies

  • Yield: Makes 12 to 16
Fudgy Brownies

Source: Martha Stewart Living, August 2006

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

  1. 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.

  2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring. Let cool completely.

  3. 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.

  4. 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.

Cook's Note

Brownies can be stored in an airtight container up to 2 days.

Reviews (14)

  • linguinaz 29 Sep, 2013

    I used %80 dark chocolate but still seemed a lot chocolate for me so i reduced to 320 grams from 340. i also added cherries and pistachios on top to cut the sweetness a little, made it even more scrumptious. there are only 3 pieces left after the day i baked!

  • lv523 30 May, 2013

    so let the brownies cool completly before u cut them, this took quite a long time because the dense fudgyness traps the heat. id say it was cool to the touch( i checked for warmth on the bottom of the baking dish) after about 3.5-5 hrs. so if your making this recipie to serve the same day id start in adavnce. or serve them warm-if ur into that. o yea, the ice bath for the metled choclate, definatlty dont skip that, let the choc b4 u add it. I would definatly make this my go 2 recipe 4 brownies!!

  • lv523 30 May, 2013

    i dipped my tooth pick in at the suggested time and it came out liquid and the center had a fragile jiggle even though a crust had already formed. so i let it bake for a longer amount of time and it rose a bit higher( and dont worry, i know this was a fear of one of the reviewers, beacuase the crust did not burn it was still beautiful) and then I repeated the toothpick test and it came reletavly clean( a few specks of a cake like brownie like crumbs) and the fragile jiggle was gone...

  • lv523 30 May, 2013

    .....in a seemless manner. I used and 8x8 pan and the recipe yieded 16 uniform squares. Side note* i only had 10 oz of choclate on hand so i just used 10 instead of 12. There was no difference. However I have encountered a noticeable difference in the past with other recipies, But for this one I woudnt sweat it. Also in terms of baking, now this could be different depending on your type of oven ( I have a Wolf Gormet oven) but the baking time for my brownies ran a bit longer than the suggested..

  • lv523 30 May, 2013

    These brownies were absolutly wonderful! I made them after watching the choclate episode of Martha Bakes. I followed all of her directions-and I has no porblems. The crust was perfelty flaky and the body was a velvty fudge. In order to get the flaky crust you must beat the butter and the sugar untill it is opaque and fluffy. Also since they are quite fudgy preparing your pan with a parchment paper saddle( as seen on the episode) is crucial! because it alows you to lift the brownies out...

  • Annalise123 27 Aug, 2012

    Great recipe - love the crunchy top and fudgy-ness :-) Delicious, made these twice already and planning on the next... yum!

  • Horse 6 Aug, 2012

    Enter your review...

  • brulee 9 Jun, 2012

    I must agree with Kate. I made these yesterday afternoon and let them cool until evening. They smelled delicious while baking but nothing was salvageable. The top looked wonderful but I couldn't get them out of the pan because under that beautiful top crust was a brownie with the consistency of soft fudge. Definitely undercooked but any longer in the oven I was afraid the top would start burning.

  • Kate Sullivan 1 Jun, 2012

    LIterally the worst brownies I have ever made. They never baked they just stayed as a half baked batter-y mush.

  • kventers 7 Feb, 2012

    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.

  • questam 20 Sep, 2011

    Terrible. They burned and the texture was weird. It was dry and moist at the same time. Waste of good ingredients.

  • FutureFox 21 Mar, 2011

    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.

  • rvlrcarter 16 Mar, 2011

    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.

  • dmcosenza 13 Mar, 2011

    Delicious and so easy--Everyone should definitely consider making a double batch--one 8x8 leaves a hungry crowd wanting more!

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