Martha Stewart Brownies
After the Battle of the Brownies we have proclaimed the New York Time brownies as the best brownie recipe. Coming in a close second was the Martha Stewart recipe. Both are great recipes and so we list both the Martha Stewart and the New York Times recipe on our recipe list. The majority of people that we polled, however, liked the New York Times the best… but I (christina) still cannot decide…it is a very close call in my opinion. Try them both out and see for yourself!
Fallon actually suggested that I try Martha Stewart’s recipe for brownies…thanks fallon! I personally am not sure which recipe I like better…both are awesome in my opinion. My friend Matt said that these were:
Rich,chocolately and flavorful…by far the best
…You be the judge!
- 6 tablespoons unsalted butter, plus more for pan
- 6 ounces coarsely chopped good-quality semisweet chocolate
- 1/4 cup unsweetened cocoa powder (not Dutch-process)
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
- Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.
- Whisk together flour, baking powder, and salt in a separate bowl; set aside.
- Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
- Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.