Some people prefer their brownies cakey. We developed this recipe to satisfy our craving for a bar that was just the opposite: dense, fudgy, and full of deep chocolate flavor.

　　

Ingredients

makes 16

　　1 stick (1/2 cup) unsalted butter, plus more for pan

　　8 ounces bittersweet chocolate, coarsely chopped

　　1 1/2 cups sugar

　　4 large eggs

　　1 teaspoon pure vanilla extract

　　3/4 cup all-purpose flour

　　1/2 teaspoon salt

　　

Step 1

Preheat the oven to 350°F. Butter an 8-inch square baking pan or heatproof glass dish. Line the pan with parchment paper, leaving a 1-inch overhang on two sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.

　　

Step 2

Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.

　　

Step 3

Pour batter into prepared pan, and smooth top with an offset spatula. Bake until a cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.

　　

Step 4

Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares. Brownies can be kept in an airtight container at room temperature for up to 3 days.

　　

Nutty Chocolate Brownies Variation

Step 5

Follow instructions for Fudgy Chocolate Brownies, folding in 1 1/2 cups (4 1/2 ounces) walnut halves, finely chopped, after the flour and salt. Proceed with the recipe.

　　

Fudgy Chocolate Brownie how-to

Step 6

Dusting the bottoms of the cooled brownies with sugar prevents them from sticking together when stacking; you can also place a piece of parchment or waxed paper between them.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter