The Best Easy Brownie You’ll Ever Have

I’m blaming this cooking session on Cooking Channels “Unique Sweets”. I couldn’t stand it any longer watching them eat delicious sweets and I’m sitting on my ass eating nothing. So I quickly ran to my kitchen to see if I had the ingredients for anything in my go to dessert cookbook, Martha Stewart Baking Handbook.  

The Best Easy Brownie You’ll Ever Have

It just so happened I had all the ingredients (plus a little extra special one in my liquor cabinet) to make these bad boys. Just in time for the Falcons season opener too.   I followed this recipe and then added two ounces of Grand Marnier for a little something extra.

The crackled top I believe is attributed to the addition of alcohol, the same thing happens with my chocolate Grand Marnier cupcakes as well. They came out super moist and fudge like. If you prefer a cake like brownie, this is not your recipe. But for the dense, moist fudgy brownie lovers, you’ll die for this.  

Plus, a little tip for keeping your brownie squares from sticking together when you stack them on a plate, dip the bottom in sugar to create a barrier. Not that these need any more sugar, but it serves as double duty for keeping them separate and a touch of shimmer.    

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Brownies

Martha Stewart Brownies

Servings 16

Ingredients

• 1/2 cup butter
• 1 1/2 cups sugar
• 1 tsp vanilla extract
• 8 oz bittersweet chocolate, coarsley chopped
• 4 eggs
• 3/4 cup all purpose flour
• 1/2 tsp salt
• 1 oz Grand Marnier

Instructions

• Preheat oven to 350 degrees. Butter an 8 inch square pan and line with parchment paper

  Place butter and chocolate in a glass bowl over simmering water and being to melt it gently.

  Stir sugar into cooled mixture. 

  Whisk in eggs one at a time

  Whisk in vanilla

  Fold in flour and salt

  Pour batter into pan and bake for 40-45 minutes