Recipe adapted from Martha Stewart
I’m sure I’m not the only one out there, but I have never made brownies from scratch before. Only from a box! Shocked? Don’t be. I have no problems with brownies or cake mix from a box, but since I run a baking blog, I figure I need to branch out at some point, right? I guess there is no better place to start that Martha.
This recipe has started something. Something that could be dangerous. And time consuming. But I’m looking forward to it. They have started me on the quest for the “perfect” brownie. Now I guess a better way to phrase that would be my perfect brownie (yet another benefit of running your own blog). I will be honest with you, I don’t think these are it, but they certainly are a good start. Martha’s recipe called for either bittersweet or semisweet chocolate, and I felt semisweet was the better option. Personally I have come to realize that I like milk chocolate much more than semi-sweet, and would really like to add that to this recipe because I think then these could be very close to “perfect”. These are actually called “super-fudgy brownies”, so I was expecting these to be, well, very “fudgy”. Maybe I did something wrong, but these were definitely more cake like. This was not a bad thing by any means, just a little misleading. The semisweet chocolate also made them very rich so I was pleased with just one (until an hour later when I got a craving again)! Overall I was impressed with how easy it is to make homemade brownies (but still more work than adding eggs, oil, and water). I am truly looking forward to making more homemade brownies on my quest, and you can be sure I will keep you posted 
Tell me, what type of brownie do you prefer…fudgy or cake-like?
Enjoy!
Martha Stewart Super Fudgy Brownies
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1 cup flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
8 Tbsp (1 stick) salted butter
8 ounces semisweet chocolate, chopped into pieces
1 1/4 cup sugar
3 eggs
Preheat oven to 350 degrees. In a medium sized bowl combine flour, cocoa powder, baking powder and salt. Set aside. Place butter and chocolate in heat-resistant bowl, and place bowl over saucepan of boiling water (to create a double boiler). Heat and stir until mixture is smooth. Remove bowl from stove. Add in sugar, and then eggs, then add flour mixture. Place parchment paper into 9 inch square baking pan. Grease with either butter or cooking spray. Pour brownie batter into pan and place in oven. Bake for 50-60 minutes, or until toothpick inserted into center comes out clean.
These look perfect! never would’ve guessed they’re ur first try.
delicious looks successful
I have a nice brownie recipe to make in the microwave check it out
Hi. I saw your post of foodgawker. I made these brownies not long ago and they are AMAZING! I love the fudgy gooey brownies!!!!!
congrats! it looks divine!
Congrats on your first Scratch Brownies! I like really fudgey brownies too and I’ve learn that you have to watch them like a hawk when they are baking. Try baking these brownies like a minute or 2 less and maybe they will be more fudgey and less cakey…. or just try a different recipe. Either way, these brownies look great and I’m sure they are very tasty!
Joyce
those brownies are way too good for a first-timer!
Definitely fudgy, but sometimes cake-like satisfies, too, especially with some tasty frosting! Congrats on your first from-scratch batch!
Google lured me here with the promise of Nutella Banana Bread (which I intend to make this weekend, thank you kindly), and I’ve enjoyed browsing the rest of your blog.
I have the perfect fudge brownie recipe for you. I’ve tried many versions and this one is so superior to all the others that it should be crowned and sat on a throne. I’ve used all kinds of chips in it, bittersweet, semisweet, milk chocolate, even white chocolate and Heath Bar, and no matter what the brownies come out heavenly. So, with no further ado, here is the Holy Grail of Brownies.