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If you ask me, the thing that differentiates a good brownie from a great brownie all comes down to texture. Nobody wants a dry brownie, or one that crumbles when you bite into it. They should be chewy, fudge-like, and rich — and definitely not cakey. So when I came across Martha Stewart’s recipe that is literally called “chewy brownies,” I knew I had to try it.
The recipe uses oil in addition to butter to make them chewy (or so the recipe claims) and uses brown sugar in addition to white to give them a deep caramel flavor. Other than that, the recipe is pretty straightforward and has nothing unusual or unexpected going on. It relies on technique and simple ingredient additions to make the brownies chewy and full of flavor, so I was curious to test them out.
So is Martha’s recipe really worth the hype? And does adding oil really make the brownies chewier? As someone who absolutely hates cakey brownies, I was eager to try it out and see for myself.
Get the recipe: Martha Stewart’s Chewy Brownies
How to Make Martha Stewart’s Chewy Brownies
You’ll start by lining a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang so you can easily remove the brownies once they’re baked. Set that aside as you prepare the batter.
You’ll then combine flour, baking powder, and salt in a medium bowl. In a heatproof bowl set over a pot of simmering water, you’ll melt the chocolate, butter, and safflower or coconut oil together until smooth. Once melted, you’ll remove the bowl from the double boiler and whisk in both brown and white sugar. Next, you’ll add eggs and whisk vigorously until the mixture is thick and glossy. (This is what gives the brownies their shiny top, so don’t rush this step.) Using a rubber spatula, you’ll gently stir in the flour mixture.
Lastly, you’ll pour the batter into the prepared baking pan, smooth the top, and transfer to a preheated oven. Bake until a toothpick comes out clean, then allow to cool completely before slicing into squares.
My Honest Review of Martha Stewart’s Chewy Brownies
If you’re looking for a simple, no-frills brownie recipe to keep in your back pocket, this is it. They came out rich, fudgy, and flavorful — a truly upgraded version of boxed brownies. The top had a beautiful shine and shattered when I cut it, and the center was almost black in color and significantly more chewy than other brownie recipes I’ve made. The addition of oil prevented them from getting too cakey or dry and gave them a dense, fudge-like texture — but not in an overwhelming way. This was a standard, textbook brownie recipe that stuck to the rules and did what needed to be done — and I appreciate that.
While the recipe itself is solid, it’s a bit reserved and forgettable. There’s nothing too flashy about them, and the chocolate flavor is present but not very strong. The best thing about them was their chewy texture, thanks to the addition of oil. While I would definitely consider this recipe good, I don’t think it’s showstopping. It’s a great recipe to tweak and make your own with additional mix-ins. Consider this your basic recipe for brownies that you can dress up or down depending on the occasion.
If You’re Making Martha Stewart’s Chewy Brownies, a Few Tips
When you’re ready to bake Martha Stewart’s brownies, here are a few things to keep in mind.
1. Take the time to properly prep your pans: Lining the pan with parchment paper will help you remove the brownies with ease after baking, so don’t skip this step.
2. Don’t get confused by the term “unsweetened” chocolate: It’s just another name for baking chocolate.
3. Don’t skip the oil: Even though it’s just three tablespoons, it’s the secret to making these brownies super chewy. And if you use coconut oil, make sure it’s refined so the flavor isn’t too strong.
4. When adding the eggs to the chocolate mixture, make sure to vigorously whisk the mixture until it’s thick and glossy: This is what gives these brownies their super-shiny top. The recipe calls for whisking them for 45 seconds, which will feel like a long time, but don’t rush it.
5. Allow the brownies to cool before cutting them: These brownies are fairly fudgy, so make sure to let them cool completely before attempting to cut them — otherwise they will stick to your knife.
- Difficulty to Make: 5/10
- Taste/Texture: 6/10
- Appearance: 8/10
- Overall Rating: 8/10
Have you tried making Martha Stewart’s chewy brownies before? Tell us what you thought!
Read More About This Brownie Showdown
- Alton Brown Has a Clever Trick for Making the Best Brownies Ever
- Here’s What We Thought of Ina Garten’s Outrageous Brownies
- Here’s What Makes Pioneer Woman’s Dark Chocolate Brownies So Fudgy
- We Tested 4 Famous Brownie Recipes and Found a Clear Winner
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baked goods
Baking
Brownie
Chocolate
Dessert
Martha Stewart
