Martha Stewart's Deep Dark Brownies

I've been on a search for the holy grail of brownie recipes for what seems like an eternity. A few years ago, I think I found perfection in Martha Stewart's Deep Dark Brownies, that, according to her website, are actually not her own recipe but created by Matt Lewis at Baked bakery.

First, let me say I like my brownies fudgy. By fudgy, I mean dense, like eating a block of slighty gooey, rich chocolate. Stick-to-the-roof-of-your-mouth fudgy. No fluffy cake-like brownies, here. This recipe meets all of my dense brownie-chocolate needs. A bonus: these brownies are pretty easy to make. I made a few changes to the original recipe, such as using chocolate chips instead of semi-sweet chocolate in the batter and dusting the tops with powdered sugar like my mom always used to do.

I tend to like my brownies cold so they are even more dense. Refrigerate after cooling to room temperature, if you desire.

Martha Stewart's Deep Dark Brownies

1 stick (1/2 cup) unsalted butter
1/4 to 3/4 teaspoon instant espresso powder (optional)
1/4 teaspoon salt
1 1/2 cups semi-sweet chocolate chips, divided
3/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
3 large eggs
1 Tablespoon unsweetend cocoa powder
3/4 cup all-purpose flour

Preheat oven to 350 degrees. Coat the bottom of an 8 inch by 8 inch square metal baking pan with no stick spray with flour and set aside.

In a medium-sized saucepan, melt butter, espresso powder and salt over medium low heat until butter is melted, stirring occasionally. Add a very slightly rounded 3/4 cup chocolate chips. Whisk for 2 minutes or until chocolate is melted. Remove from heat.

By hand stir in the granulated sugar and brown sugar until blended. Cool mixture for 5 minutes. Whisk in eggs. Stir in cocoa powder and flour just until blended. Stir in remaining (slightly scant 3/4 cup) chocolate chips. Pour batter into prepared pan. Bake for 29 minutes just until brownies are dry on top and slightly puffed. Do not over bake.

Cool to room temperature and refrigerate, if desired. Dust top lightly with powdered sugar, if you like a little extra sweetness on top. Cut into 9 squares.