1 STF: Martha Stewart's Fudgy Brownies

Friday, March 23, 2012

Martha Stewart's Fudgy Brownies

Martha Stewart's Fudgy Brownies

We have been in need of comfort foods lately so yes, I made another treat. This time I turned to Martha Stewart's book Martha's Entertaining, published by Random House of Canada, for an unbelievably decadent and delicious brownie. One that actually lived up to the term "fudgy".

The Recipe

Martha Stewart's Fudgy Brownies

Brush a 9" x 13" baking dish with melted butter.

Martha Stewart's Fudgy Brownies

Dust with flour and tap out excess.

Martha Stewart's Fudgy Brownies

Melt 12 oz semi sweet coarsely chopped chocolate with 1 cup of unsalted butter cut into pieces in a heatproof bowl over simmering water.

I put in the butter first to help insulate the chocolate and prevent it from potential seizing. Also, I used a combination of chocolate chips instead of high quality baker's chocolate because it was all I had.

Martha Stewart's Fudgy Brownies

Stir constantly.

Martha Stewart's Fudgy Brownies

"Let cool completely."

Um... You mean until it is room temperature? How long will that take? Should I move on to the next step...???!!! How annoying. Everything else in the recipe is completely clear!

I decided to go onto the next step after waiting 10 minutes.

Martha Stewart's Fudgy Brownies

Whisk together 1 1/4 cup packed light brown sugar with 4 large eggs until fluffy.

Martha Stewart's Fudgy Brownies

Add 1 tsp vanilla extract.

Martha Stewart's Fudgy Brownies

On low, beat in chocolate mixture.

Martha Stewart's Fudgy Brownies

Whisk together 2/3 cup flour and 1/2 tsp salt. Add to chocolate mixture until just combined.

Martha Stewart's Fudgy Brownies

Spread evenly in prepared dish. Bake in a preheated 375F oven for around 25 to 30 minutes.

Martha Stewart's Fudgy Brownies

The top should be cracked a little, center firm to the touch and a cake tester should come out with only a few moist crumbs attached.

Foodie Results

These were truly perfect brownies and I am not good at making them! I almost always over-bake them or risk having them come out still liquidy. As usual, Martha knows her stuff and did not waste my food.

Again, I had to freeze half the batch because this makes so many brownies! Good news is they defrost perfectly. Heated up for a few seconds in the microwave and they will melt in your mouth.

I give this recipe four and three quarters out of five wooden spoons. I had to deduct a quarter of a spoon for the vague "cool completely" instruction. It's only fair Martha!

Martha Stewart's Fudgy Brownies

I ended up using my canned icing for the brownies since making this treat took the very last bits of chocolate I had in my kitchen!

It never fails. When life gets tough, we turn to chocolate. Time to go shopping!

9 comments:

Sandra said...

This sounds goooooood!!! I will try this recipe the next time. If you want another excellent recipe of brownies, you should try Ricardo's Nutella brownies... A hit every time i did it!

http://www.ricardocuisine.com/recipes/3113-nutella-brownies-

Have a good sunny day!

AvaDJ said...

They look so amazing, I always use Martha's brownie recipes (from her Christmas magazines and "Cookies" book) and they always turn out super fudgy, they never disappoint.

I've also started buying my baking squares at Bulk Barn since we go through so much of it here as well, they are at least a little cheaper than buying at the supermarkets. And of course we always have the 2.4kg bag of Chipits from Costco in the pantry, cause I just hate running out of chocolate lol...makes me very grumpy when there's no chocolate in the house.

Suzie Ridler said...

Sandra, those are now official next on my list! Yum!

Ava, I wonder if it's the same recipe? Most brownies disappoint me so this was such a relief, especially after using up all my chocolate.

I have to start getting out the BB more often. Such great deals. Yes, running out of chocolate is a foodie crime!

peppylady (Dora) said...

Usual when the term “fudgy” is used it to me means “gooey and yummy”

AvaDJ said...

No it's not the same recipe, I use one from her Christmas baking magazine from 2010. They are soooo good. I actually baked some up this morning for the boys to bring to their Cadet meeting.

Another portioning tip I use to make these for a crowd is to bake them in mini muffin trays (well sprayed or buttered so they don't stick) and reduce baking time. They turn out just like those two-bite brownies you get at the supermarket only a million times better tasting.

Suzie Ridler said...

I totally agree Dora!

OK, good to know Ava. I think you're right, mini muffins with this batter would probably be unbelievable. I am totally going to have to try that idea, thank you!

Anonymous said...

Nice recipe. I love a simple brownie recipe which is easy for the kids :)
I also like the below traditional brownie recipe.
http://www.wascene.com/food-drink/perfect-chocolate-brownie-recipe/
Thanks for sharing,
Jane

Anonymous said...

Those brownies look awesome! I am out of butter, will oil work, vegetable or canola oil? If so, how much? Thank you.

Suzie Ridler said...

I don't think that would be a good idea. There isn't a lot of structure to brownies and butter solidifying after baking would hold it together. Maybe coconut oil but don't quote me on that!