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Fudgy Brownies Thomas Joseph (found on marthastewart.com)

Yield: ~30 brownies
5 from 5 votes


  • Ingredients
  • 2 sticks unsalted butter cut into large pieces
  • 12 ounces bittersweet chocolate chopped
  • 3 cups sugar
  • 6 large eggs
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1 teaspoon coarse salt
  • 1 1/4 cup flour


  • Preheat oven to 350 degrees
  • Line a 10×15 baking pan with parchment paper, leaving a slight overhang on all sides
  • Melt butter and chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth
  • Remove from heat, and whisk in sugar
  • Whisk in eggs, one at a time, until combined
  • Whisk in cocoa and salt
  • Fold in flour until combined
  • Pour batter into pan and spread batter along edges
  • Bake until set and a toothpick inserted into the center comes out with moist crumbs, 35 to 40 minutes
  • Let cool slightly in pan, about 15 minutes
  • Lift brownies from pan using parchment
  • Remove parchment and transfer to a wire rack
  • Let cool completely
  • If you prefer a more cake-like brownie, you can use Thomas’s cake-like brownie recipe.