Martha Stewart's Brownies

Martha Stewart's Brownies

16 servings
The characteristics of an ideal brownie, according to Martha Stewart, are chewy edges, a fudgy interior (the fudgier the better!) and a crackly top.

Ingredients

  • unsalted butter

    cut into pieces, plus more, for pan

    1 stick
  • unbleached all-purpose flour
    ¾ c
  • Dutch-process cocoa powder
    2 tbsp
  • kosher salt

    such as Diamond Crystal

    ¾ tsp
  • semisweet chocolate

    divided

    8 oz
  • sugar
    1 ½ c
  • eggs

    at room temperature

    3 large
  • pure vanilla extract
    2 tsp

Directions

  1. 1

    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 the parchment.

  2. 2

    In a medium bowl, whisk together the flour, cocoa and salt.

  3. 3

    In a large heatproof bowl set over (but not in) a pot of simmering water, combine 1½ cups chocolate (6 ounces) and the butter; heat, stirring, until melted. Remove from heat.

  4. 4

    Immediately add the 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 flexible (silicone) 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.

  5. 5

    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. Brownies can be stored in an airtight container at room temperature up to 2 days, or frozen (as a whole or in individual portions) up to 3 months.

Martha Stewart's Brownies

Martha Stewart's Brownies

16 servings

Ratings & Reviews

Be the First to Rate

Your rating helps others discover amazing recipes. Share your experience and let others know what you think!

About this Recipe

Indulge in Perfection: Martha Stewart's Fudgy Brownies

When it comes to the ultimate dessert experience, nothing quite hits the spot like a perfectly baked brownie. And who better to guide us to perfection than Martha Stewart herself? Her signature Martha Stewart's Brownies are a masterclass in achieving the ideal balance: chewy edges, an irresistibly fudgy interior that melts in your mouth, and that coveted crackly top that signals pure decadence. This recipe isn't just baking; it's crafting a timeless comfort food classic that's perfect for any occasion.

What sets these brownies apart? It's all in the details. The use of Dutch-process cocoa powder deepens the chocolate flavor without adding bitterness, creating a rich, dark hue. Combined with 8 ounces of semisweet chocolate (61-66%), this recipe ensures an intense chocolate experience with every bite. The addition of pure vanilla extract elevates the aroma and taste, making these more than just a simple chocolate treat.

These kid-friendly delights are naturally nut-free, making them a safe bet for school events or party platters. They are incredibly versatile too! For a delightful twist, consider folding in a handful of chocolate chips or a touch of espresso powder with the dry ingredients to enhance the chocolate notes. Serve these incredible brownies warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream for an unforgettable dessert that will have everyone asking for the recipe. Whether you're entertaining guests or simply craving a moment of sweet bliss, Martha's brownies deliver every time.

Frequently Asked Questions