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Perfect Brownies
Recipe Summary
Yield: Makes 15 small squares
Ingredients
Ingredient Checklist
18 tablespoon (2 sticks plus 2 tablespoon) unsalted butter, plus more for pan
12 ounces best-quality bittersweet chocolate, coarsely chopped
1/2 cup all-purpose flour
1 teaspoon baking powder
3 large eggs
1 1/4 cups packed light-brown sugar
1 3/4 cups pecan halves, coarsely chopped
Gallery
Perfect Brownies
Recipe Summary
Yield: Makes 15 small squares
Gallery
Perfect Brownies
Perfect Brownies
Perfect Brownies
Recipe Summary
Yield: Makes 15 small squares
Recipe Summary
Yield: Makes 15 small squares
Yield: Makes 15 small squares
Makes 15 small squares
Ingredients
Ingredients
- 18 tablespoon (2 sticks plus 2 tablespoon) unsalted butter, plus more for pan
- 12 ounces best-quality bittersweet chocolate, coarsely chopped
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 3 large eggs
- 1 1/4 cups packed light-brown sugar
- 1 3/4 cups pecan halves, coarsely chopped
Directions
Preheat oven to 325 degrees. Butter a 7-by-11 1/2-by-2-inch baking pan. Line pan with parchment paper; set aside.
Combine butter and chocolate in a heat-proof bowl set over a pan of simmering water, and melt. Remove from heat, and let stand until cool. Sift flour and baking powder together into a medium bowl; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat eggs until thick and creamy, about 5 minutes. Gradually beat in sugar. Continue beating until mixture is thick and mousse-like and a trail is left on the surface when the whisk is lifted, about 3 minutes more. Gradually fold in the chocolate mixture, alternating with the dry ingredients. Fold in nuts.
Pour batter into prepared pan, and bake until top is cracked and center is just firm to the touch, 40 to 45 minutes. (The brownies should not have a cakelike consistency). Remove from oven, and let cool in pan.
Cut into squares in the pan before turning out onto a board.
Reviews (5)
Add Rating & Review
53 Ratings
5 star values:
24
4 star values:
14
3 star values:
10
2 star values:
5
1 star values:
0
Reviews (5)
Add Rating & Review
53 Ratings
5 star values:
24
4 star values:
14
3 star values:
10
2 star values:
5
1 star values:
0
Add Rating & Review
53 Ratings
5 star values:
24
4 star values:
14
3 star values:
10
2 star values:
5
1 star values:
0
53 Ratings
5 star values:
24
4 star values:
14
3 star values:
10
2 star values:
5
1 star values:
0
53 Ratings
5 star values:
24
4 star values:
14
3 star values:
10
2 star values:
5
1 star values:
0
- 5 star values:
- 24
- 4 star values:
- 14
- 3 star values:
- 10
- 2 star values:
- 5
- 1 star values:
- 0
Martha Stewart Member
Rating: 5.0 stars
08/10/2020
These are the best brownies I have ever tasted, period. Make them immediately. Very deep, intense chocolate flavor, so be sure to use high quality chocolate - I used Scharfen Berger. I had to throw them out, because I couldn't stop eating them and don't want to gain 100 lbs...
Martha Stewart Member
Rating: 5 stars
03/31/2019
Oh my GOD THE BEST THING IVE EVER MADE OMG 12/10 I love you Martha you Queen
Martha Stewart Member
Rating: 5 stars
12/06/2018
Worked out beautifully. Added a bit of vanilla and ice wine, also only put one cup of sugar since I wasn’t able to get bittersweet chocolate and just went with the dark one (54%). Baked beautifully, turned out reach, and soft. Thank you for the recipe
Martha Stewart Member
Rating: 5 stars
11/11/2017
Just tried this recipe as we were having cravings and it turned out amazing! Crispy chewy on the outside and pure decadence inside. I used 150g semi-sweet chocolate and 150g dark chocolate and it was perfect; not overly sweet. I prefer to bake in a muffin tray as easier to serve individually - about 30 minutes in fan oven at 150C. The batter seemed runnier than I anticipated but it turned out beautifully.
Martha Stewart Member
Rating: Unrated
08/10/2011
I LOVE this recipe. Super rich and dense with a nice, almost caramel flavor. I usually omit the nuts just because I never have any on hand, but the recipe is great either way. Don't be worried about the small amount of flour, this brownie really is perfect.
Martha Stewart Member
Rating: 5.0 stars
08/10/2020
These are the best brownies I have ever tasted, period. Make them immediately. Very deep, intense chocolate flavor, so be sure to use high quality chocolate - I used Scharfen Berger. I had to throw them out, because I couldn't stop eating them and don't want to gain 100 lbs...
Rating: 5.0 stars
Rating: 5 stars
03/31/2019
Oh my GOD THE BEST THING IVE EVER MADE OMG 12/10 I love you Martha you Queen
Rating: 5 stars
Rating: 5 stars
12/06/2018
Worked out beautifully. Added a bit of vanilla and ice wine, also only put one cup of sugar since I wasn’t able to get bittersweet chocolate and just went with the dark one (54%). Baked beautifully, turned out reach, and soft. Thank you for the recipe
Rating: 5 stars
11/11/2017
Just tried this recipe as we were having cravings and it turned out amazing! Crispy chewy on the outside and pure decadence inside. I used 150g semi-sweet chocolate and 150g dark chocolate and it was perfect; not overly sweet. I prefer to bake in a muffin tray as easier to serve individually - about 30 minutes in fan oven at 150C. The batter seemed runnier than I anticipated but it turned out beautifully.
Rating: Unrated
08/10/2011
I LOVE this recipe. Super rich and dense with a nice, almost caramel flavor. I usually omit the nuts just because I never have any on hand, but the recipe is great either way. Don't be worried about the small amount of flour, this brownie really is perfect.
Rating: Unrated
All Reviews for Perfect Brownies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Perfect Brownies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
