Food & Cooking Recipes Dessert & Treats Recipes Chocolate-Chip Brownies 3.5 (69) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 3 hrs Yield: 16 Lining the pan isn't busywork; it makes it easy to remove the brownies. Ingredients 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan 1 cup all-purpose flour, spooned and leveled ¼ cup unsweetened cocoa powder ½ teaspoon baking powder ½ teaspoon salt 1 cup semisweet chocolate chips 8 ounces semisweet or bittersweet chocolate, chopped 1 ¼ cups sugar 3 large eggs Directions Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside. Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add chocolate chips. Transfer batter to prepared pan; smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days. Rate it Print