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Chocolate Chunk Brownies

Up the festivity quotient by serving these brownies in clear drinking glasses and topping them with whipped cream, neon sanding sugar (layercakeshop.com), and gum-paste numbers (signesugar.com) that spell out the year. To make sundaes, serve with ice cream.

  • prep: 25 mins
    total time: 3 hours 10 mins
  • yield: Makes 48 brownies
Photography: Johnny Miller

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Ingredients

  • 3 sticks unsalted butter, plus more for pan
  • 1 pound 2 ounces bittersweet chocolate (left whole), plus 3/4 pound bittersweet chocolate, cut into small chunks (2 1/2 cups)
  • 4 1/2 cups sugar
  • 9 large eggs, lightly beaten
  • 3/4 cup unsweetened cocoa powder, sifted
  • 1 1/2 teaspoons salt
  • 1 3/4 cups plus 2 tablespoons all-purpose flour, sifted

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter a 12-by-17-by-1-inch rimmed baking sheet and line with parchment, leaving an overhang folded over edges. Butter parchment. Melt butter and uncut chocolate in a large bowl set over a pot of simmering water. Stir until smooth. Remove from heat.

  2. Step 2

    Whisk in sugar, then eggs, then cocoa powder and salt. Fold in flour until just combined. Fold in chocolate chunks.

  3. Step 3

    Pour batter into pan. Bake, rotating halfway through, until a toothpick inserted into center comes out with very moist crumbs, 45 to 48 minutes. Let cool completely, about 2 hours. Remove from pan and cut into 2-inch squares.

Source
Martha Stewart Living, May 2012

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