Rating: 3.58 stars
242 Ratings
  • 5 star values: 67
  • 4 star values: 69
  • 3 star values: 58
  • 2 star values: 34
  • 1 star values: 14

A double dose of chocolate—bittersweet and cocoa powder—makes these brownies the most satisfying around. The thin crust gives way to a rich, fudgy interior.

Martha Stewart Living, April 2010

Gallery

Credit: Dana Gallagher

Recipe Summary test

prep:
20 mins
total:
55 mins
Yield:
Makes 16 squares
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Butter a 9-inch square baking pan and line with parchment, leaving a 2-inch overhang on two sides; butter parchment. 

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  • In a medium bowl, whisk together flour, cocoa, and salt. In a large heatproof bowl set over (but not in) a pot of simmering water, combine 1 1/2 cups chocolate (6 ounces) and butter; heat, stirring, until melted. Remove from heat. Immediately add sugar and whisk 10 seconds.

  • Add eggs, one at a time, then vanilla; whisk vigorously until glossy and smooth, 45 to 60 seconds. Using a rubber spatula, stir in flour mixture until just combined, then fold in remaining 1/2 cup chocolate (2 ounces). Transfer batter to prepared pan, smoothing top with spatula.

  • Bake until top is shiny and crackly and a tester comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool 20 minutes. Using parchment overhang, lift brownies from pan. Let cool completely on rack before cutting into squares. Store in an airtight container at room temperature up to 2 days.

Cook's Notes

We love the flavor of semisweet chocolate in a brownie, but if you want a more intense taste, you can use bittersweet (about 70 percent)— it won't change the texture. To add crunch, stir 1/2 cup of walnuts or pecans into the batter.

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Reviews (19)

242 Ratings
  • 5 star values: 67
  • 4 star values: 69
  • 3 star values: 58
  • 2 star values: 34
  • 1 star values: 14
Rating: 5 stars
08/22/2018
Great recipe! Fudgy. I very slightly underbaked and let them finish while resting
Rating: Unrated
08/23/2017
Hi how much is a stick of butter ? In the uk
Rating: 4 stars
06/20/2017
Great quick, basic brownie. Mine took 32 minutes. I'd suggest setting your timer for 25 and seeing how much longer you need from there.
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Rating: Unrated
09/21/2013
My favorite
Rating: Unrated
07/05/2013
If you want to kick your brownies up a notch, then you have to try these Mexican chocolate brownies. They are a perfect combination of sweet and heat - you will not be disappointed!
Rating: Unrated
06/17/2013
I can't eat milk chocolate, anyone have a suggestion of a replacement with no dairy or lactose, or do you think just the cocoa powder would be fine? Thanks!
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Rating: Unrated
03/22/2013
HEAVEN!! These are fudgy and tasty. Everyone loved them except, I used marshmellows to add another taste. Way to go Martha!
Rating: Unrated
03/22/2013
HEAVEN!! These are fudgy and tasty. Everyone loved them except, I used marshmellows to add another taste. Way to go Martha!
Rating: Unrated
01/12/2013
very good rich chocolate flavour. reduce the baking time if you want your brownies to turn out soft and fudgy in the middle. otherwise they will turnout with a drier, cakey texture
Rating: Unrated
07/05/2012
These brownies turned out fantastic! I loved that the recipe was quick and easy, and that I already had all of the ingredients in my kitchen. I definitely recommend these rich brownies for any chocolate lover!
Rating: Unrated
03/16/2012
Love these brownies! I usually have two brownie recipes that I make. One that is really fudgy and thin and one that is fluffy with a cake-like texture. These have a very balanced texture, a little of both. They are also very thick- yum! I loved the extra chocolate flavor ..... they go great with vanilla ice cream!
Rating: Unrated
03/10/2012
Excellent results. Doubles easily.
Rating: Unrated
12/15/2010
These turned out very cakey and dry. Totally overbaked at 30 min in the oven. Next time could be done at 25 or less for a moister brownie.
Rating: Unrated
11/15/2010
Very good. I switched out 1/2 cup of white sugar with just under 1/2 cup of brown, smoothed out some of the bitterness, not everyone in my family likes dark/bittersweet chocolate (crazy people). In response to the everytalented, my brownie standby recipe is from betterhomes
Rating: Unrated
10/26/2010
can any one please help me find a brownie recipie that doesnt use any chocolate, and only uses cocco powder??
Rating: Unrated
09/06/2010
which cocoa powder should i use ? Droste or scharffenberger ?
Rating: Unrated
08/08/2010
These brownies and yummmmmmmy..... To add another layer of decadence, I frosted with mint buttercream icing. I just made regular buttercream icing and added four drops of peppermint essence and some about 4/5 drops of green food colouring to icing. Very pretty and a nice finish to a potluck, or bar-b-que. Everyone always remembers a fabulous desert. Thanks.
Rating: Unrated
07/21/2010
Best brownies I've ever made! Just be sure not to over bake.
Rating: Unrated
07/08/2010
These are incredible! You can see my results here: http://marthaandme.wordpress.com/2010/03/31/double-chocolate-brownies/