These jumbo-sized treats are a brownie lover’s dream with bittersweet chocolate and milk- and white-chocolate chips. Plus they're convenient; ready to serve, no portioning required—easily portable too. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter). 

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Place six 4-inch shallow paper baking cups on a baking sheet. In a heatproof bowl set over (not in) a pot of simmering water, melt butter and bittersweet chocolate, stirring until smooth. Remove from heat and whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined. Stir in all chocolate chips.

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  • Fill each cup three-quarters full with batter. Bake until set and a tester inserted into centers comes out with only a few moist crumbs attached, 30 to 35 minutes. Transfer to a wire rack and let cool completely. (Brownies can be stored in an airtight container at room temperature up to 3 days.)

Cook's Notes

For a nutty version, stir 1/2 cup chopped walnuts or pecans into the batter with the chocolate chips. To make squares instead of cups, bake the batter in an eight-inch square pan, lined with buttered parchment, for 35 to 40 minutes, and then cut into 2 1/2-inch squares.

Recipe reprinted from Martha Stewart’s Cookie Perfection: 100+ Recipes to Take Your Treats to the Next Level, From the Kitchens of Martha Stewart Living. Copyright © 2019 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC.

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