This delicious recipe for fudgy brownies, inspired by Martha Stewart, is quick and simple to make. With just a few common ingredients, you can enjoy rich, creamy brownies with a perfectly moist texture. These brownies are perfect for any occasion, and they’re sure to satisfy your sweet cravings!
Ingredients:
- 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
- 1 cup all-purpose flour (spooned and leveled)
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 8 ounces semisweet or bittersweet chocolate, chopped
- 1 ¼ cups sugar
- 3 large eggs
How To Make Fudgy Brownies Recipe?
- Preheat oven: Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) square baking pan and line the bottom and two sides with parchment paper, leaving a 2-inch (5 cm) overhang. Butter the paper and set the pan aside.
- Prepare dry ingredients: In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- Melt butter and chocolate: Place the butter and chopped chocolate in a large heatproof bowl set over (but not in) a saucepan of gently simmering water. Stir occasionally until smooth, about 2–3 minutes. Remove the bowl from the pan.
- Combine wet ingredients: Add the sugar to the melted chocolate mixture and mix well. Then, add the eggs and mix until fully combined.
- Add dry ingredients: Stir in the flour mixture until just moistened (be careful not to overmix).
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Cool and serve: Allow the brownies to cool in the pan for 30 minutes. Using the parchment paper overhang, lift the brownies out of the pan and transfer to a rack to cool completely. Once cooled, use a dampened serrated knife to cut the brownies into 16 squares.
Recipe Tips:
- Don’t overmix the batter: After adding the flour mixture, stir until just combined. Overmixing can lead to tough, dry brownies, so keep it gentle for the best texture.
- Use high-quality chocolate: The quality of the chocolate directly affects the flavor of your brownies. Opt for semisweet or bittersweet chocolate for a rich, deep chocolate taste.
- Let the brownies cool completely: Allow the brownies to cool in the pan for at least 30 minutes before removing them. Cutting them too soon can cause them to crumble.
- Check doneness carefully: For fudgy brownies, insert a toothpick into the center. It should come out with a few moist crumbs attached but not wet batter.
- Experiment with mix-ins: For added flavor and texture, try adding nuts, chocolate chips, or a swirl of peanut butter before baking. Just fold them into the batter gently.
How To Store Leftovers?
- Refrigerate: Let the leftover brownies cool to room temperature. Once cooled, store them in an airtight container in the fridge for up to 5 days.
- Freeze: For longer storage, wrap the brownies tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. To enjoy, let them thaw at room temperature for a few hours before serving.
Nutrition Facts
Serving Size: 1 brownie (57g)
- Calories: 250
- Total Fat: 13g
- Saturated Fat: 3g
- Cholesterol: 30mg
- Sodium: 30mg
- Total Carbohydrate: 36g
- Dietary Fiber: 1g
- Sugars: 27g
- Protein: 3g
Check out More Recipes:
- Martha Stewart Chocolate Brownies
- Martha Stewart Shortbread Cookies
- Martha Stewart Pecan Pie
- Martha Stewart No Bake Cheesecake
- Martha Stewart Apple Crumble
Martha Stewart Fudgy Brownies
Description
This delicious recipe for fudgy brownies, inspired by Martha Stewart, is quick and simple to make. With just a few common ingredients, you can enjoy rich, creamy brownies with a perfectly moist texture. These brownies are perfect for any occasion, and they’re sure to satisfy your sweet cravings!
Ingredients
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) square baking pan and line the bottom and two sides with parchment paper, leaving a 2-inch (5 cm) overhang. Butter the paper and set the pan aside.
- Prepare dry ingredients: In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- Melt butter and chocolate: Place the butter and chopped chocolate in a large heatproof bowl set over (but not in) a saucepan of gently simmering water. Stir occasionally until smooth, about 2–3 minutes. Remove the bowl from the pan.
- Combine wet ingredients: Add the sugar to the melted chocolate mixture and mix well. Then, add the eggs and mix until fully combined.
- Add dry ingredients: Stir in the flour mixture until just moistened (be careful not to overmix).
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Cool and serve: Allow the brownies to cool in the pan for 30 minutes. Using the parchment paper overhang, lift the brownies out of the pan and transfer to a rack to cool completely. Once cooled, use a dampened serrated knife to cut the brownies into 16 squares.
Notes
- Don’t overmix the batter: After adding the flour mixture, stir until just combined. Overmixing can lead to tough, dry brownies, so keep it gentle for the best texture.
Use high-quality chocolate: The quality of the chocolate directly affects the flavor of your brownies. Opt for semisweet or bittersweet chocolate for a rich, deep chocolate taste.
Let the brownies cool completely: Allow the brownies to cool in the pan for at least 30 minutes before removing them. Cutting them too soon can cause them to crumble.
Check doneness carefully: For fudgy brownies, insert a toothpick into the center. It should come out with a few moist crumbs attached but not wet batter.
Experiment with mix-ins: For added flavor and texture, try adding nuts, chocolate chips, or a swirl of peanut butter before baking. Just fold them into the batter gently.
Martha Stewart Fudgy Brownies