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Ultimate Brownies
Recipe Summary
Yield: Makes 24
Ingredients
Ingredient Checklist
1 cup (2 sticks) unsalted butter, room temperature, plus more for dish and parchment
1 2/3 cups sifted all-purpose flour, plus more for parchment
8 ounces unsweetened chocolate, chopped
5 large eggs
2 teaspoons pure vanilla extract
3 1/4 cups sugar
1/4 teaspoon salt
7 ounces ounces semisweet chocolate, cut into chunks (1 1/4 cups)
Gallery
Ultimate Brownies
Recipe Summary
Yield: Makes 24
Gallery
Ultimate Brownies
Ultimate Brownies
Ultimate Brownies
Recipe Summary
Yield: Makes 24
Recipe Summary
Yield: Makes 24
Yield: Makes 24
Makes 24
Ingredients
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for dish and parchment
- 1 2/3 cups sifted all-purpose flour, plus more for parchment
- 8 ounces unsweetened chocolate, chopped
- 5 large eggs
- 2 teaspoons pure vanilla extract
- 3 1/4 cups sugar
- 1/4 teaspoon salt
- 7 ounces ounces semisweet chocolate, cut into chunks (1 1/4 cups)
Directions
Heat oven to 425 degrees. Butter a 9-by-13-inch glass baking dish, and line dish with parchment paper. Butter and flour parchment. Set dish aside.
Place unsweetened chocolate and butter in the upper pot of a double boiler; melt over barely simmering water, stirring occasionally. Remove from heat, and set aside.
In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, vanilla, and sugar; beat on high speed for 10 minutes. Reduce speed to low; add chocolate mixture, beating to combine. Add flour and salt gradually, beating just to combine. Fold in semisweet chocolate chunks.
Pour batter into the prepared baking dish. Bake bars until edges just start to pull away from pan, but the center is still moist, 25 to 30 minutes. Transfer dish to a wire rack to cool. Using a serrated knife, cut bars into 24 pieces. Store brownies in an airtight container for up to 1 week.
Reviews (4)
Add Rating & Review
42 Ratings
5 star values:
12
4 star values:
12
3 star values:
14
2 star values:
1
1 star values:
3
Reviews (4)
Add Rating & Review
42 Ratings
5 star values:
12
4 star values:
12
3 star values:
14
2 star values:
1
1 star values:
3
Add Rating & Review
42 Ratings
5 star values:
12
4 star values:
12
3 star values:
14
2 star values:
1
1 star values:
3
42 Ratings
5 star values:
12
4 star values:
12
3 star values:
14
2 star values:
1
1 star values:
3
42 Ratings
5 star values:
12
4 star values:
12
3 star values:
14
2 star values:
1
1 star values:
3
- 5 star values:
- 12
- 4 star values:
- 12
- 3 star values:
- 14
- 2 star values:
- 1
- 1 star values:
- 3
Martha Stewart Member
Rating: 1 stars
06/20/2014
This is the first Martha recipe I've ever tried that failed. I'm not sure if the oven temperature is too high or there's too much sugar in this (the ratio of sugar:fat:flour seems off) but this didn't work. The very edges and top cooked, but the centre stayed liquid raw. I even tried knocking the temperature down and baking for an extra 20 mins (until the top burned) but the middle stayed raw. The batter was also REALLY sweet, like syrup - maybe a lower temp and half the sugar might work better?
Martha Stewart Member
Rating: Unrated
10/22/2012
Is the temp wrong? 425 seems too high, more like it should be 325. I burned the edges and the middle was underdone. My oven thermometer was correct and I bake all the time. Anyone else have this problem?
Martha Stewart Member
Rating: 5 stars
01/12/2012
I've made and shared these delicious brownies for a number of years now (date on the recipe I printed is July 2000), and have never had them turn out less than perfect. I use a glass 9x13 baking dish, lined w/parchment. Sometimes the edges are a bit overdone, but I just trim about a 1/4 inch "crust" off (and save for myself) and all is well. I've received countless compliments for these over the years.
Martha Stewart Member
Rating: 3 stars
04/30/2011
Well, I'm not sure what happened. Perhaps it's my utter inability to bake edible brownies, box or otherwise. This one did not work either. The edges were extremely tough and the inside was really doughy. I followed the recipe to a "T" with no luck. Help!! I don't know what went wrong???
Martha Stewart Member
Rating: 1 stars
06/20/2014
This is the first Martha recipe I've ever tried that failed. I'm not sure if the oven temperature is too high or there's too much sugar in this (the ratio of sugar:fat:flour seems off) but this didn't work. The very edges and top cooked, but the centre stayed liquid raw. I even tried knocking the temperature down and baking for an extra 20 mins (until the top burned) but the middle stayed raw. The batter was also REALLY sweet, like syrup - maybe a lower temp and half the sugar might work better?
Rating: 1 stars
Rating: Unrated
10/22/2012
Is the temp wrong? 425 seems too high, more like it should be 325. I burned the edges and the middle was underdone. My oven thermometer was correct and I bake all the time. Anyone else have this problem?
Rating: Unrated
Rating: 5 stars
01/12/2012
I've made and shared these delicious brownies for a number of years now (date on the recipe I printed is July 2000), and have never had them turn out less than perfect. I use a glass 9x13 baking dish, lined w/parchment. Sometimes the edges are a bit overdone, but I just trim about a 1/4 inch "crust" off (and save for myself) and all is well. I've received countless compliments for these over the years.
Rating: 5 stars
Rating: 3 stars
04/30/2011
Well, I'm not sure what happened. Perhaps it's my utter inability to bake edible brownies, box or otherwise. This one did not work either. The edges were extremely tough and the inside was really doughy. I followed the recipe to a "T" with no luck. Help!! I don't know what went wrong???
Rating: 3 stars
All Reviews for Ultimate Brownies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Ultimate Brownies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
