Martha Stewart Chocolate Brownies​

This easy and delicious chocolate brownie recipe by Martha Stewart is the perfect treat for any occasion. With simple ingredients like unsweetened chocolate and brown sugar, these fudgy, rich brownies bake up to a soft, moist center that everyone will love. A quick and simple dessert that’s sure to impress!

Ingredients:

• 7 tablespoons unsalted butter, room temperature, plus more for baking pan
• ¾ cup plus 2 tablespoons unbleached all-purpose flour
• ¼ teaspoon baking powder
• ½ teaspoon kosher salt
• 7 ounces unsweetened chocolate, finely chopped (1 ⅓ 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 Chocolate Brownies​​​?

1. Preheat the oven: Preheat your oven to 350°F (175°C). Butter a 9-inch (23cm) square baking pan and line it with parchment paper, leaving a 2-inch (5cm) overhang on two sides. Butter the parchment paper as well.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Melt the chocolate mixture: In a heatproof bowl set over a pot of simmering water, melt the chocolate and butter with the oil. Once melted, remove from heat.
4. Add sugars and eggs: Stir in the granulated sugar and light-brown sugar, whisking for about 10 seconds. Add the eggs and whisk vigorously until the mixture becomes glossy and smooth, about 45 seconds.
5. Combine with dry ingredients: Use a rubber spatula to fold in the dry ingredients until fully incorporated.
6. Bake the brownies: Pour the batter evenly into the prepared pan, smoothing the top with the spatula. Bake for 35 to 40 minutes, or until set, and a tester inserted into the center comes out with moist crumbs.
7. Cool and serve: Let the brownies cool in the pan on a wire rack for 20 minutes. Then, lift them out of the pan using the parchment paper and allow them to cool completely on a wire rack. Cut into squares. Brownies can be stored in an airtight container for up to 2 days.

Recipe Tips:

• Use room temperature ingredients: Make sure the butter, eggs, and other ingredients are at room temperature. This helps the batter mix evenly, resulting in a smoother texture.
• Don’t overmix the batter: When you combine the dry and wet ingredients, mix just until they are combined. Overmixing can lead to dense brownies.
• Check for doneness: Insert a toothpick into the center. If it comes out with moist crumbs, your brownies are done. If it’s wet with batter, bake a little longer.
• Let the brownies cool completely: Allowing the brownies to cool in the pan helps them set properly. Cutting them too soon may make them fall apart.
• Use good quality chocolate: The quality of the chocolate makes a big difference in flavor. Choose a high-quality unsweetened chocolate for the best results.

How To Store Leftovers?

• Refrigerate: Let the leftover brownies cool to room temperature. Once cooled, place them in an airtight container and refrigerate for up to 2 days.
• Freeze: If you want to freeze the brownies, wrap them tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To thaw, leave them at room temperature for a few hours before serving.

Nutrition Facts

Serving Size: 1 brownie (based on 16 servings per recipe)

• Calories: 243
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 36mg
• Sodium: 73mg
• Potassium: 156mg
• Total Carbohydrate: 29g
• Dietary Fiber: 2g
• Sugars: 21g
• Protein: 3g

Check out More Recipes:

• Martha Stewart No Bake Cheesecake​
• Martha Stewart Apple Crumble​
• Martha Stewart Chocolate Chip Cookies​
• Martha Stewart Carrot Cake​
• Martha Stewart Banana Pudding​