Food & Cooking Recipes Dessert & Treats Recipes Brownie Recipes Super-Fudgy Brownies 3.4 (275) 31 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 September 2, 2022 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 3 hrs Yield: 16 If your idea of the perfect brownie is dense, fudgy, and loaded with chocolate, then this is the recipe for you! 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 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 heatproof 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). 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. Cook's Notes Lining the pan isn't busywork; it makes it easy to remove the brownies. Print