One of my favorite magazines is Martha Stewart Living. I look forward to it each month and greatly enjoy trying the wonderful recipes and home decor and craft ideas. The other day, while reading the April issue on the bus, I came across this recipe for the "best double-chocolate brownies."
Now, I was heading home that night to make brownies and had a different recipe picked out. However, I was so intrigued by the foolproof recipe that's made again and again by Living's staffers, I knew I had to try it.
I'm glad I did, because these brownies are amazing. They're rich and chocolaty with both a fudgy and cake-like texture. The recipe is quick and easy and the best thing is, you don't even need an electric mixer! Learn how to bake brownies like Martha does after the break.
1 stick unsalted butter, cut into large pieces
6 ounces bittersweet chocolate, chopped*
1 1/2 cups sugar
3 large eggs
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons all-purpose flour, sifted
- Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment, leaving a slight overhang on all sides.
- Melt butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth.
- Remove from heat, and whisk in sugar. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined.
- Pour batter into pan. Bake until set and a toothpick inserted into the center comes out with moist crumbs, 35 to 40 minutes.
- Let cool slightly in pan, about 15 minutes. Lift brownies from pan using parchment. Remove parchment, and transfer to a wire rack. Let cool completely. Cut into 9 squares.
Makes 9 2 1/2-inch squares.
*When I made this, I used mint dark chocolate because I wanted a mint flavor in the brownies.
- Desserts, Brownies
- North American