Fudgy Chocolate Brownies
Moist, chewy brownies are easier than ever with this recipe from "Martha" head chef and kitchen manager Nikki Elkins.
The Martha Stewart Show, February 2011
- Yield Makes about 48 two-inch brownies
- Nonstick cooking spray
- 6 ounces unsweetened best-quality chocolate, chopped
- 2 1/4 cups (4 1/2 sticks) unsalted butter, cut into pieces
- 1 1/2 cups all-purpose flour
- 1 1/2 (12-ounce) bags mini semisweet chocolate chips
- 6 large eggs, room temperature
- 3 cups sugar
- 1 1/2 tablespoons pure vanilla extract
- 1 1/2 teaspoons coarse salt
- Preheat oven to 350 degrees. Spray a 13-by-18-by-1-inch baking pan with nonstick cooking spray and line with parchment paper; spray parchment with nonstick cooking spray and set aside.
- Melt unsweetened chocolate and butter in a heatproof bowl set over (but not touching) simmering water; remove from heat and let cool. In a medium bowl, mix together flour and chocolate chips; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, vanilla, and salt on high until ribbons form, 7 to 9 minutes. With the mixer on low, slowly add melted chocolate. Fold in flour mixture.
- Pour batter into prepared pan, spreading evenly. Bake until a cake tester inserted into the center comes out clean, 25 to 28 minutes, rotating pan halfway through baking. Brownies may seem underbaked, but will continue to cook as they cool.
- Transfer brownies to a wire rack to cool. Transfer cooled brownies to refrigerator; chill at least 2 hours. Invert chilled brownies to remove from pan and peel off parchment paper. Reinvert brownies and trim edges. Cut as desired.
Brownies will keep, wrapped in plastic wrap and refrigerated, up to 7 days.
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