Martha came across the recipe for these incredibly moist and delicious brownies in a cookbook. As it turns out, the recipe was developed by Elisabeth Luard, who happens to be the mother-in-law of Frances Boswell, food editor at Martha Stewart Living.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees. Butter a 7-by-11 1/2-by-2-inch baking pan. Line pan with parchment paper; set aside.

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  • Combine butter and chocolate in a heat-proof bowl set over a pan of simmering water, and melt. Remove from heat, and let stand until cool. Sift flour and baking powder together into a medium bowl; set aside.

  • In the bowl of an electric mixer fitted with the whisk attachment, beat eggs until thick and creamy, about 5 minutes. Gradually beat in sugar. Continue beating until mixture is thick and mousse-like and a trail is left on the surface when the whisk is lifted, about 3 minutes more. Gradually fold in the chocolate mixture, alternating with the dry ingredients. Fold in nuts.

  • Pour batter into prepared pan, and bake until top is cracked and center is just firm to the touch, 40 to 45 minutes. (The brownies should not have a cakelike consistency). Remove from oven, and let cool in pan.

  • Cut into squares in the pan before turning out onto a board.

Reviews (4)

52 Ratings
  • 5 star values: 23
  • 4 star values: 14
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 0
Rating: 5 stars
03/31/2019
Oh my GOD THE BEST THING IVE EVER MADE OMG 12/10 I love you Martha you Queen
Rating: 5 stars
12/06/2018
Worked out beautifully. Added a bit of vanilla and ice wine, also only put one cup of sugar since I wasn’t able to get bittersweet chocolate and just went with the dark one (54%). Baked beautifully, turned out reach, and soft. Thank you for the recipe
Rating: 5 stars
11/11/2017
Just tried this recipe as we were having cravings and it turned out amazing! Crispy chewy on the outside and pure decadence inside. I used 150g semi-sweet chocolate and 150g dark chocolate and it was perfect; not overly sweet. I prefer to bake in a muffin tray as easier to serve individually - about 30 minutes in fan oven at 150C. The batter seemed runnier than I anticipated but it turned out beautifully.
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Rating: Unrated
08/10/2011
I LOVE this recipe. Super rich and dense with a nice, almost caramel flavor. I usually omit the nuts just because I never have any on hand, but the recipe is great either way. Don't be worried about the small amount of flour, this brownie really is perfect.