Lee Posey, baker at Portland, Oregon's Pearl Bakery, developed the recipe for these delectable chocolate brownies. Serve them with a scoop of Blackberry Ice Cream; its bright, tart flavors complement the brownie.

Martha Stewart Living, September 2002


Recipe Summary

Makes about 1 dozen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees. Brush an 8-inch square baking pan with butter. Dust with flour, and tap out excess. Set aside.

  • Place butter and chocolate in a large heat-proof bowl set over a pan of simmering water; stir until melted and combined. Remove from heat, and let cool slightly.

  • In a large bowl, whisk together eggs, sugar, vanilla, and salt until combined and sugar has dissolved. Whisk in cooled chocolate mixture, and stir in sifted flour.

  • Pour batter into prepared pan. Bake until set but still a little soft in the center, about 20 minutes. Transfer pan to a wire rack to cool completely. To serve, cut into squares, and place one on each plate; top with a scoop of ice cream.

Cook's Notes

The brownies are best the day they are made, but will keep for up to 1 week in airtight containers at room temperature.