I love brownies. I mean, I LOVE them. I’m pretty sure that if there was no one around to make me feel like a cow, I could polish off a pan myself. I am not even going to tell you how many Little Debbie walnut brownies I ate as a child. It’s sick.
I would venture to say that most people started making brownies from a box, and I’m no different. In fact, I didn’t make brownies from scratch until about 2 or 3 years ago. That said, brownies are one of the easiest things to make from scratch. They take about 30 seconds longer than the box mix and are almost impossible to screw up. Believe me, I know, because if anyone could screw them up, it would be me.
I came across this Martha Stewart recipe for fudgy chocolate brownies and bookmarked it immediately. I got around to making it, finally, and all I can say is that this recipe is delicious. It’s much more fudgy than the ones I’ve tried before and it’s incredibly rich…which I love. You know that I never find anything too sweet or too rich! In addition to using bittersweet chocolate instead of cocoa powder, this recipe has more sugar than other recipes I’ve tried, too. So obviously it has to be good. And man, is it. Even with this subpar picture, you can see how fudgy they are.
The texture, to me, is perfect. If you are more of a cakey brownie person, this is not your recipe.
I made these in my mini scone pan which wasn’t the greatest idea. I normally love using the pan for things like this because every piece has an edge, there is no cutting, and for some reason I can’t quite figure out, the pieces actually seem bigger than if you cut 16 squares from a square pan. But, this is a very sticky brownie mix, which is no doubt why the recipe requires parchment paper. Obviously, I couldn’t use parchment in a pan like this so I just greased it. It worked fine for the most part, but a few of the brownies definitely did not want to come out…at least without falling apart a bit. So next time, I’ll be sure to make these in a traditional square pan.
Besides that, the only change I made to the recipe was stirring in some peanut butter chips. This will absolutely be my standard brownie recipe from here on out!
- 25 minutes (10-15 inactive)
- 40 minutes
- 16 brownies
- 1/2 cup (1 stick) unsalted butter
- 8 oz. bittersweet chocolate, chopped
- 1.5 cups sugar
- 4 large eggs
- 1 tsp. vanilla extract
- 3/4 cup all purpose flour
- 1/2 tsp. salt
- Preheat oven to 350 degrees. Grease an 8-inch square baking pan and line pan with parchment paper, leaving an overhang on 2 of the sides.
- Place butter and chocolate in a large heatproof bowl or double boiler set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
- Stir sugar into cooled chocolate mixture until combined. Add eggs one at a time, whisking just until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
- Pour batter into prepared pan, and smooth the top. Bake until a toothpick inserted in the center comes out with only a few moist crumbs attached, about 35-45 minutes. Transfer pan to a wire rack to cool completely.
- Run a knife around the edges of the pan. Using parchment, lift brownies out of pan and transfer to a cutting board; cut into 2-inch squares.