Martha Stewart Brownies Recipe

This Martha Stewart Brownies Recipe is a rich and fudgy dessert, which includes unsweetened chocolate and brown sugar. It’s a classic, foolproof recipe, ready in about 1 hour and 10 minutes.

Martha Stewart Brownies Recipe Ingredients

• 7 tablespoons unsalted butter, room temperature, plus more for baking pan
• 3/4 cup plus 2 tablespoons unbleached all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 7 ounces unsweetened chocolate, finely chopped (1 1/3 cups)
• 3 tablespoons safflower or coconut oil
• 1 cup granulated sugar
• 1 cup packed light-brown sugar
• 3 large eggs, room temperature

How To Make Martha Stewart Brownies Recipe

1. Preheat oven and prepare pan: 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 as well.
2. Mix dry ingredients and melt chocolate: In a bowl, whisk together flour, baking powder, and salt. In a heatproof bowl over simmering water, melt chocolate, butter, and oil. Stir until smooth, then remove from heat.
3. Add sugars and eggs: Whisk in granulated and brown sugars for 10 seconds. Add eggs and whisk vigorously until glossy and smooth, about 45 seconds.
4. Combine and pour batter: Use a spatula to stir in dry ingredients until just combined. Pour batter into prepared pan and smooth the top.
5. Bake and cool: Bake for 35 to 40 minutes, or until a tester inserted comes out with moist crumbs. Cool in pan for 20 minutes on a rack, then lift out using parchment and cool completely before slicing.

Recipe Tips

• How do I get fudgy brownies?
  Don’t overbake. The center should still have moist crumbs on a toothpick.
• Can I add nuts or chocolate chips?
  Yes! Stir in up to 1 cup of chopped walnuts or chocolate chips before baking.
• How to store brownies:
  Store in an airtight container at room temperature for up to 3 days.
• What’s the best way to cut brownies cleanly?
  Use a clean, sharp knife and wipe it between cuts for neat squares.
• Can I use another oil?
  Yes, vegetable oil or canola oil also work if you don’t have safflower or coconut oil.

What To Serve With Brownies

These brownies are great on their own or with tasty pairings:

• A scoop of vanilla ice cream
• Whipped cream
• Fresh berries
• Espresso or hot coffee

How To Store Brownies

Room temperature: Store in an airtight container for up to 3 days.

Refrigerate: For longer freshness, refrigerate up to 5 days. Let come to room temp before serving.

Freeze: Wrap individually and freeze for up to 2 months. Thaw at room temperature.

Brownies Nutrition Facts

• Calories: 260
• Fat: 14g
• Carbohydrates: 32g
• Sugar: 21g
• Protein: 3g
• Sodium: 105mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use cocoa powder instead of unsweetened chocolate?
Not for this version. The texture and richness come from real chocolate.

Why are my brownies dry?
They may have overbaked. Check early and bake until just set.

Do I need to use both sugars?
Yes, the mix of granulated and brown sugar adds depth and chewiness.

How do I know when brownies are done?
Insert a toothpick—it should come out with moist crumbs, not wet batter.

Try More Recipes:

• Martha Stewart Key Lime Cheesecake Recipe
• Martha Stewart Lemon Bars Recipe
• Martha Stewart Pumpkin Pie Recipe