Martha Stewart Brownies with a Secret Twist
These rich, fudgy brownies are made with high-quality cocoa powder, bittersweet chocolate, and butter, resulting in a glossy, crackly top and dense interior. The recipe involves melting chocolate and butter, mixing eggs and sugars, then gently folding in dry ingredients before baking until just set. The final texture is moist, chewy, and decadent, with a hint of unpredictability that makes each batch special.
Equipment
- 9x13-inch baking pan
- Silicone spatula
Ingredients
- 1 cup unsalted butter preferably European-style
- 200 g bittersweet chocolate chopped
- 3 large eggs room temperature
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 0.75 cup Dutch-processed cocoa powder
- 0.5 teaspoon sea salt
Instructions
- Preheat your oven to 175°C (350°F) and line your baking pan with parchment paper, leaving an overhang for easy lifting.
- In a double boiler or microwave-safe bowl, melt the butter and chopped bittersweet chocolate together, stirring until smooth and glossy. The aroma should be rich and inviting.
- In a large mixing bowl, whisk the eggs, granulated sugar, brown sugar, and vanilla extract until the mixture is glossy and slightly frothy, about 2-3 minutes.
- Pour the melted chocolate and butter into the egg mixture. Gently fold with a spatula until just combined and smooth—this helps incorporate the flavors evenly.
- Sift in the flour, cocoa powder, and sea salt over the wet ingredients. Carefully fold until the batter is just combined, maintaining its shiny, thick consistency.
- Pour the batter into the prepared pan, spreading it evenly with your spatula. Give the pan a gentle tap on the counter to settle the batter and remove air bubbles.
- Bake in the oven for 20 to 25 minutes. The edges should feel firm, but the center will still jiggle slightly when nudged—a sign they're perfectly fudgy.
- Remove from oven and allow to cool in the pan for at least 30 minutes. This resting period gives the center time to set and develop that luscious, dense texture.
- Lift the brownies out of the pan using the parchment overhang, then slice into squares. The crackly top and moist interior are what make these brownies irresistible.
Notes
Feel free to add a splash of bourbon or a pinch of espresso powder for a nuanced flavor twist. These brownies are forgiving—don't worry if the batter is lumpy or if they bake a little unevenly; that's part of their charm.