Food & Cooking Recipes Dessert & Treats Recipes Brownie Recipes Deep, Dark Brownies 3.8 (90) 14 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 28, 2013 Print Share Share Tweet Pin Email Yield: 9 brownies This irresistible recipe for deep, dark brownies comes courtesy of Matt Lewis from Baked bakery. Ingredients ¾ cup all-purpose flour 1 tablespoon best-quality cocoa powder, preferably Valrhona ¼ teaspoon salt ½ cup (1 stick) unsalted butter, plus more for pan ¾ teaspoon instant espresso powder 5 ounces semisweet chocolate, finely chopped ¾ cup granulated sugar ¼ cup light-brown sugar 3 large eggs 1 teaspoon pure vanilla extract ¾ cup (4 ½ ounces) semisweet chocolate chips, optional Directions Preheat oven to 350 degrees. Butter an 8-by-8-inch square baking pan. Line with parchment paper and butter parchment. In a medium bowl, sift together flour, cocoa powder, and salt; set aside In a large, heavy-bottomed saucepan, combine butter and espresso. Place over low heat and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth, about 2 minutes. Remove from heat, stir in both sugars until well combined. Add eggs and vanilla and continue stirring until well incorporated and mixture no longer appears grainy. Sift flour mixture over batter, and stir until just combined. Stir in chocolate chips, if using. Pour batter into prepared baking pan; smooth top with the back of a wooden spoon or a spatula. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 28 to 30 minutes. Be sure not to over bake. Let cool completely on a wire rack. Cut into 9 brownies. Print