Martha Stewart Fudgy Brownies Recipe
Do you love chocolate? You must try this Martha Stewart Fudgy Brownies Recipe. It is the best treat for any day.
Equipment
- Baking pan
- Parchment paper
- Glass Bowl
- Saucepan
- Whisk
- Rubber spatula
- Measuring Cups
- Cooling rack
Ingredients
- Unsalted Butter 8 Tbsp
- Semisweet Chocolate 6 Oz
- Granulated Sugar 1 Cup
- Large Eggs 3
- Vanilla Extract 1 Tsp
- All-purpose Flour 3/4 Cup
- Cocoa Powder 1/4 Cup
- Salt 1/2 Tsp
Instructions
- Prep the Oven and Pan: Heat your oven to 350 degrees. Line your pan with parchment paper. Leave some paper hanging over the edges.
- Melt Butter and Chocolate: Place a bowl over simmering water. Put butter and chocolate in the bowl. Stir until the mix is smooth. Let it cool slightly.
- Mix in the Sugar: Add the sugar to the chocolate mix. Whisk it well until combined. The mixture may look grainy now.
- Add the Eggs: Add eggs one at a time. Whisk well after each egg. Add the vanilla extract now too. The batter will become shiny.
- Fold in Dry Ingredients: Sift the flour and salt. Fold them into the wet mix gently. Use a spatula for this part. Stop when you see no white streaks.
- Bake the Batter: Pour the batter into the pan. Smooth the top with your spatula. Bake for about 30 to 35 minutes.
- The Toothpick Test: Stick a toothpick in the center. It should have a few moist crumbs. Do not let it come out dry.
- Cool Completely: Remove the pan from the oven. Let it sit on a rack. Wait until they are totally cool. This sets the fudge.
Notes
➜ Use room temperature eggs for a smoother batter.
➜ Do not overmix the flour to keep them fudgy.
➜ Use high-quality chocolate bars instead of chips.
➜ Measure flour using the spoon and level method.
➜ Bake on the middle rack for even heat.
➜ Let them cool before cutting for clean edges.
➜ Use a plastic knife to cut the brownies.
➜ Add a pinch of espresso powder for depth.