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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.

Source: Martha Stewart Living, October 2002
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52
  • ALR7314612DW
    31 MAR, 2019
    Oh my GOD THE BEST THING IVE EVER MADE OMG 12/10 I love you Martha you Queen
    Reply
  • vkashtan
    6 DEC, 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
    Reply
  • MS112632895
    11 NOV, 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.
    Reply
  • Fancymartini
    10 AUG, 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.
    Reply

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