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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 3 hrs
Yield: Makes 16
22edf17_e.jpg
Ingredients
Ingredient Checklist
1/2 cup (1 stick) unsalted butter, plus more for foil
8 ounces semisweet chocolate, chopped
1 1/4 cups sugar
3/4 teaspoon salt
3 large eggs
3/4 cup all-purpose flour, spooned and leveled
1 cup chopped walnuts or pecans (optional)
Cook's Notes
Instead of dipping the dry measuring cup into the flour, spoon flour into the cup; then level flour with the straight edge of a knife.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 3 hrs
Yield: Makes 16
22edf17_e.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 3 hrs
Yield: Makes 16
Recipe Summary
prep: 25 mins
total: 3 hrs
Yield: Makes 16
prep: 25 mins
total: 3 hrs
prep:
25 mins
total:
3 hrs
Yield: Makes 16
Makes 16
22edf17_e.jpg
22edf17_e.jpg
Ingredients
Ingredients
- 1/2 cup (1 stick) unsalted butter, plus more for foil
- 8 ounces semisweet chocolate, chopped
- 1 1/4 cups sugar
- 3/4 teaspoon salt
- 3 large eggs
- 3/4 cup all-purpose flour, spooned and leveled
- 1 cup chopped walnuts or pecans (optional)
Directions
Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with foil; butter foil. Set aside.
Place butter and chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently, until almost melted. Remove from heat; stir until completely melted.
Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour just until smooth (do not overmix). Fold in nuts, if using.
Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached (they should form a ball when rolled between your fingers), 45 to 50 minutes. Cool completely in pan.
Use foil to lift brownie cake from pan; peel off and discard. Cut into 16 squares.
Cook's Notes
Instead of dipping the dry measuring cup into the flour, spoon flour into the cup; then level flour with the straight edge of a knife.
Cook’s Notes
Instead of dipping the dry measuring cup into the flour, spoon flour into the cup; then level flour with the straight edge of a knife.
Reviews (31)
Add Rating & Review
65 Ratings
5 star values:
22
4 star values:
18
3 star values:
16
2 star values:
7
1 star values:
2
Load More Reviews
Reviews (31)
Add Rating & Review
65 Ratings
5 star values:
22
4 star values:
18
3 star values:
16
2 star values:
7
1 star values:
2
Add Rating & Review
65 Ratings
5 star values:
22
4 star values:
18
3 star values:
16
2 star values:
7
1 star values:
2
65 Ratings
5 star values:
22
4 star values:
18
3 star values:
16
2 star values:
7
1 star values:
2
65 Ratings
5 star values:
22
4 star values:
18
3 star values:
16
2 star values:
7
1 star values:
2
- 5 star values:
- 22
- 4 star values:
- 18
- 3 star values:
- 16
- 2 star values:
- 7
- 1 star values:
- 2
Martha Stewart Member
Rating: 5 stars
03/31/2015
I made this recipe yesterday and brought my brownie today to the office. Everybody loved it and asked me for the recipe!!
Martha Stewart Member
Rating: Unrated
03/02/2014
This is an ok recipe, and very easy to do. However, I think these produce a sweeter brownie than I prefer. I cooked these for 40 minutes. For those wanting a less "cake-like" brownie, look for a recipe with only 2 eggs.
Martha Stewart Member
Rating: Unrated
03/15/2013
This is a great recipe! I used Ghirardelli 60% Cacao chips. I also used only 3/4 cups sugar. In doing so, I used 1 less egg and less flour (the flour I added a little at a time checking for consistency of the batter).
Martha Stewart Member
Rating: Unrated
05/26/2010
Too add, I know this would be even better with good quality chocolate. But nestle was what I had.
Martha Stewart Member
Rating: Unrated
05/26/2010
Great recipe! I used chunks of nestle semi-sweet morsels and a microwave to melt the chocolate and butter. Worked great. Chewy edges and rich inners! YUM!
Martha Stewart Member
Rating: Unrated
04/21/2010
I tried this recipe but it turned out cakey, not fudgy - suggestions please? I used average dark chocolate (the big tin-foiled pack that you get from a supermarket), and decreased the amount of sugar to slightly less than 1 cup.
Martha Stewart Member
Rating: Unrated
03/16/2009
This is the perfect recipe. Use high quality bittersweet chocolate though.
Martha Stewart Member
Rating: Unrated
06/29/2008
I was really disappointed. I thought they would be a chewy brownie and they turned out dry. I have a tendency to underbake brownies b/c I like them gooey. It did not work. I also use pretty good chocolate so I thought that would be better than just a Hershey bar or choc. chips. Probaby wouldn't make these any time soon.
Martha Stewart Member
Rating: Unrated
06/16/2008
I agree this is a great basic brownie recipe, but I wonder if the chocolate flavor would be better mixing half bittersweet with half semi-sweet? We were surprised how subtle the chocolate flavor was given the high quality chocolate we used (all semi-sweet, though). I will try the instant coffee tip next time. Also, I used a silicon baking pan with cooking spray, no liner, and the brownies popped out so easily.
Martha Stewart Member
Rating: Unrated
06/01/2008
The 3 hour total time probably includes the time to preheat the oven and the time it takes to cool the brownies completely.
Martha Stewart Member
Rating: Unrated
05/28/2008
This is the best brownie recipe yet, and extremely easy to make.
Martha Stewart Member
Rating: Unrated
05/21/2008
This recipe reminds me of an old Bert Green Brownie recipe back in 1980.
It is very decedent and easy to make, but better to enjoy!
Martha Stewart Member
Rating: Unrated
05/04/2008
why is the time put at 3 hours!! in the intro???
Martha Stewart Member
Rating: Unrated
05/01/2008
I just made these as two-bite brownies .... scrumptious! a light spray of the pans with cooking spray, gently twist when cool and they come out easily. Bake 25-30 min. A little messy filling the small muffin cups but worth the effort.
Martha Stewart Member
Rating: Unrated
04/30/2008
I agree that you can use chocolate chips as a substitute sometimes with good luck. However, if you want to ensure best results, you should use chopped chocolate. Chocolate chips have additional ingredients (lecithin, I think?) so that they melt differently than just chocolate. I do agree though, that chips work out well as a chopped chocolate substitute in most brownie recipes.
Martha Stewart Member
Rating: Unrated
04/30/2008
I keep a good quality semi sweet chocolate chip in my cupboard all the time. Perfect for this or any recipe that calls for chopped chocolate-already done for you. I've made brownies, cakes and even ganache from Hershey or Nestle chips and they all turn out great. Ghirradelli makes a good one, but more expensive.
Martha Stewart Member
Rating: Unrated
04/30/2008
If you add a pinch (1/2 to 1 tsp.) of instant coffee granules, then it enhances the flavor of the chocolate. Also, I used a really dark, and it made it richer.
Martha Stewart Member
Rating: Unrated
04/29/2008
These are really fudgy and rich. Plus they can be whipped up in no time! Will make them again. Simply delectable!
Martha Stewart Member
Rating: Unrated
04/29/2008
I'd really like to know what kind of chocolate you-all are using to make these.
In a recent experiment, high-end chocolate didn't work well in the old family recipe we always made with regular grocery-store quality chocolate.
Martha Stewart Member
Rating: Unrated
04/29/2008
I put a glossy chocolate frosting on this and it sends it over the top. My husbands former secretary sends a christmas card and still talks about my brownies 4 years later. It has become my signature. People will remember you forever!!!!
Martha Stewart Member
Rating: Unrated
04/29/2008
What I REALLY like about this recipe, is that it is easy to prepare! I am NOT a baker but I can follow an easy recipe. And this one is EASY!!! (This time I spelled all the words correctly)
Martha Stewart Member
Rating: Unrated
04/29/2008
What I REALLY like about this recipe, is that it is easy to prepare! I am NOT a baker but I can follow an eay recipe. And this one is EASY!!!
Martha Stewart Member
Rating: Unrated
04/29/2008
Fabulous! We're a big brownie family -- we've tried dozens of brownie recipes -- and this one is among the favorites.
Martha Stewart Member
Rating: Unrated
04/29/2008
Yes, well, this is pretty much the basic generic brownie recipe, nothing to get excited about.
Martha Stewart Member
Rating: Unrated
04/29/2008
I increased the nuts to 1-1/4c chopped walnuts, 1/4 cup chopped pecans and 1/4 cup chopped macadamia nuts. My family loves the nuts in these great fudgy brownies.
Martha Stewart Member
Rating: Unrated
04/29/2008
I increased the nuts to 1/4c chopped walnuts, 1/4 cup chopped pecans and 1/4 cup chopped macadamia nuts. My family loves the nuts in these great fudgy brownies.
Martha Stewart Member
Rating: Unrated
04/29/2008
Does this recipe work with the higher-solids chocolates? I made an old family favorite with Scharfenburg, and the results were unusual. Thanks.
Martha Stewart Member
Rating: Unrated
01/23/2008
Great brownies. my family loves these.
Martha Stewart Member
Rating: 5 stars
03/31/2015
I made this recipe yesterday and brought my brownie today to the office. Everybody loved it and asked me for the recipe!!
Rating: 5 stars
Rating: Unrated
03/02/2014
This is an ok recipe, and very easy to do. However, I think these produce a sweeter brownie than I prefer. I cooked these for 40 minutes. For those wanting a less "cake-like" brownie, look for a recipe with only 2 eggs.
Rating: Unrated
Rating: Unrated
03/15/2013
This is a great recipe! I used Ghirardelli 60% Cacao chips. I also used only 3/4 cups sugar. In doing so, I used 1 less egg and less flour (the flour I added a little at a time checking for consistency of the batter).
Rating: Unrated
05/26/2010
Too add, I know this would be even better with good quality chocolate. But nestle was what I had.
Great recipe! I used chunks of nestle semi-sweet morsels and a microwave to melt the chocolate and butter. Worked great. Chewy edges and rich inners! YUM!
Rating: Unrated
04/21/2010
I tried this recipe but it turned out cakey, not fudgy - suggestions please? I used average dark chocolate (the big tin-foiled pack that you get from a supermarket), and decreased the amount of sugar to slightly less than 1 cup.
Rating: Unrated
03/16/2009
This is the perfect recipe. Use high quality bittersweet chocolate though.
Rating: Unrated
06/29/2008
I was really disappointed. I thought they would be a chewy brownie and they turned out dry. I have a tendency to underbake brownies b/c I like them gooey. It did not work. I also use pretty good chocolate so I thought that would be better than just a Hershey bar or choc. chips. Probaby wouldn't make these any time soon.
Rating: Unrated
06/16/2008
I agree this is a great basic brownie recipe, but I wonder if the chocolate flavor would be better mixing half bittersweet with half semi-sweet? We were surprised how subtle the chocolate flavor was given the high quality chocolate we used (all semi-sweet, though). I will try the instant coffee tip next time. Also, I used a silicon baking pan with cooking spray, no liner, and the brownies popped out so easily.
Rating: Unrated
06/01/2008
The 3 hour total time probably includes the time to preheat the oven and the time it takes to cool the brownies completely.
Rating: Unrated
05/28/2008
This is the best brownie recipe yet, and extremely easy to make.
Rating: Unrated
05/21/2008
This recipe reminds me of an old Bert Green Brownie recipe back in 1980.
It is very decedent and easy to make, but better to enjoy!
Rating: Unrated
05/04/2008
why is the time put at 3 hours!! in the intro???
Rating: Unrated
05/01/2008
I just made these as two-bite brownies .... scrumptious! a light spray of the pans with cooking spray, gently twist when cool and they come out easily. Bake 25-30 min. A little messy filling the small muffin cups but worth the effort.
Rating: Unrated
04/30/2008
I agree that you can use chocolate chips as a substitute sometimes with good luck. However, if you want to ensure best results, you should use chopped chocolate. Chocolate chips have additional ingredients (lecithin, I think?) so that they melt differently than just chocolate. I do agree though, that chips work out well as a chopped chocolate substitute in most brownie recipes.
I keep a good quality semi sweet chocolate chip in my cupboard all the time. Perfect for this or any recipe that calls for chopped chocolate-already done for you. I've made brownies, cakes and even ganache from Hershey or Nestle chips and they all turn out great. Ghirradelli makes a good one, but more expensive.
If you add a pinch (1/2 to 1 tsp.) of instant coffee granules, then it enhances the flavor of the chocolate. Also, I used a really dark, and it made it richer.
Rating: Unrated
04/29/2008
These are really fudgy and rich. Plus they can be whipped up in no time! Will make them again. Simply delectable!
I'd really like to know what kind of chocolate you-all are using to make these.
In a recent experiment, high-end chocolate didn't work well in the old family recipe we always made with regular grocery-store quality chocolate.
I put a glossy chocolate frosting on this and it sends it over the top. My husbands former secretary sends a christmas card and still talks about my brownies 4 years later. It has become my signature. People will remember you forever!!!!
What I REALLY like about this recipe, is that it is easy to prepare! I am NOT a baker but I can follow an easy recipe. And this one is EASY!!! (This time I spelled all the words correctly)
What I REALLY like about this recipe, is that it is easy to prepare! I am NOT a baker but I can follow an eay recipe. And this one is EASY!!!
Fabulous! We're a big brownie family -- we've tried dozens of brownie recipes -- and this one is among the favorites.
Yes, well, this is pretty much the basic generic brownie recipe, nothing to get excited about.
I increased the nuts to 1-1/4c chopped walnuts, 1/4 cup chopped pecans and 1/4 cup chopped macadamia nuts. My family loves the nuts in these great fudgy brownies.
I increased the nuts to 1/4c chopped walnuts, 1/4 cup chopped pecans and 1/4 cup chopped macadamia nuts. My family loves the nuts in these great fudgy brownies.
Does this recipe work with the higher-solids chocolates? I made an old family favorite with Scharfenburg, and the results were unusual. Thanks.
Rating: Unrated
01/23/2008
Great brownies. my family loves these.
All Reviews for Fudgy Brownies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Fudgy Brownies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
