Martha Stewart Brownies
Rich, fudgy brownies with deep chocolate flavor and crunchy nut toppings, perfect for satisfying sweet cravings or sharing at gatherings. Ideal for chocolate lovers.
Ingredients
Instructions
- Preheat oven to 350°F.
- Butter an 8-inch square glass pan.
- Melt butter and unsweetened chocolate together.
- In a bowl, combine sugar and sifted flour.
- Add the melted chocolate mixture to the dry ingredients and mix well.
- Stir in chopped pecans or walnuts, baking powder, vanilla extract, and eggs.
- Fold in semi-sweet chocolate chips.
- Pour the batter into the prepared pan.
- Bake for approximately 25 minutes or until a toothpick inserted into the center comes out with moist crumbs.
- Allow to cool before cutting into squares.
Tips & Substitutions
For the best texture, ensure the butter and chocolate are melted gently to avoid burning. You can substitute walnuts with pecans or even omit nuts for a nut-free version. If you like a fudgier brownie, reduce the baking time slightly. For added depth, consider adding a pinch of espresso powder to enhance the chocolate flavor.
Serving Suggestions
These brownies are delicious on their own, but they also pair beautifully with a scoop of vanilla ice cream for a delightful dessert. Serve with fresh berries or a drizzle of chocolate sauce for extra indulgence. For a unique twist, try serving alongside a slice of Sour Cream Pound Cake II for a rich dessert platter.
Storage & Reheating
Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. To reheat, microwave a brownie for 10-15 seconds to enjoy it warm, which enhances its fudgy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Martha Stewart Brownies contains roughly 270 calories, with 1g protein, 11g carbohydrates, and 21g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use cocoa powder instead of unsweetened chocolate?
Yes, you can substitute unsweetened chocolate with cocoa powder by using 3 tablespoons of cocoa powder plus 1 tablespoon of fat (like butter) for each ounce of chocolate needed. This will maintain the right consistency and flavor in your brownies.
What can I do if my brownies are too cakey?
If your brownies turn out too cakey, consider reducing the flour slightly next time or baking them for a shorter time. Additionally, using more chocolate or substituting with dark chocolate can help create a denser, fudgier texture.
Can I add other mix-ins to the brownies?
Absolutely! You can customize your brownies by adding mix-ins like chocolate chunks, peanut butter chips, or dried fruit. Just be sure to maintain the balance of dry and wet ingredients to ensure the texture remains optimal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).